Saturday, April 25, 2009

Homemade Coconut Ice Cream

A simple, easy, but tasty alternative to your normal vanilla.

2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half-and-half

1 can (15 ounces) coconut cream or coconut milk (sometimes I can't find coconut cream at the grocery store... but coconut milk is usually there in the asian section of your grocery store)

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and coconut milk and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Top ice cream with toasted coconut and fresh diced mango.


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