Banana-Coconut Ice Cream
Keys: Desserts Ice Cream Tropical Fruits Nuts
Yield: 1
Ingredients:
2 cup sweetened flaked coconut
1 cup sugar
6 x egg yolks
4 cup milk
2 cup half-and-half
1 can cream of coconut - (15 oz)
2 tsp vanilla extract
3 x ripe bananas mashed
Toasted sweetened flaked coconut for garnish
Method:
Bake coconut in a shallow pan at 350 degrees, stirring occasionally, 10
minutes or until toasted.
Whisk together sugar, egg yolks, and milk in a heavy saucepan over
medium heat; cook, whisking constantly, 20 minutes or until mixture
thickens and will coat a spoon (do not boil).
Remove from heat; whisk in toasted coconut, half-and-half, cream of
coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
Pour mixture into freezer container of a 1-gallon hand-turned or
electric ice-cream freezer. Freeze according to manufacturer's
instructions.
Pack freezer with additional ice and rock salt, and let stand 1 hour
before serving. Garnish, if desired.
Comments: Use very ripe bananas for the richest flavor.
For testing purposes only, we used Coco Lopez Cream of Coconut.
This recipe yields 2 1/2 quarts.
Yield: 2 1/2 quarts
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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