The coconut ice cream was the first thing that got put on my list. Indra and I both love coconut and I have been playing with my new ice cream machine looking for a good recipes. Coconut Ice Cream with Toffee chips definitely fits the bill.
Coconut Ice Cream with Toffee Chips
1 Cup 2% Milk
8oz unsweetened Coconut milk that is creamy (we use Aroy-D 100% Coconut Milk original)
2 1/2 Cups Heavy Cream
1/8 Cup sugar
1 1/2 Cups sweetened Baker’s Coconut
1/4 Cup toffee chips
2 tablespoons alcohol(I used brandy)
Make sure all your ingredients are extremely cold before beginning - when I made this recipe I had the chips and baker’s coconut in the freezer and the milk, coconut milk, and cream in the refrigerator.
No cooking is required, simply pour the cold liquid ingredients in your mixer with the sugar and wait until it is starting to thicken and then add the brandy, coconut and chips. Once it has finished churning put it in the freezer for at least an hour to firm up. (the alcohol should keep it soft enough to scoop.)
This was good, Indra even agreed. We liked the texture and the sweetness level was just right. It was perfect for a hot Texas Day.
We would have liked a more pronounced coconut flavor but that is something I can play with in the future.