I love libraries. Always have. Love the books, the quiet, the endless possibilities waiting on the shelves. Sigh. I am definitely a paper girl. No Kindle in my future.
One of my latest finds at the library was a cookbook called Gulf Coast Kitchens. Being a Gulf Coast girl from Houston, I checked it out and am so glad I did. I found so many yummy things to try and couldn’t wait to get started! One of the first things I tagged was this triple coconut ice cream – three kinds of coconut? Sign me up! This is so rich and delicious and full of coconut goodness. The toasted coconut adds such a nice texture and flavor and I bet this would be great drenched in chocolate sauce too… 🙂
Triple Coconut Ice Cream
Yield: about 1 1/2 quarts
2 cups sweetened flaked coconut, divided
1 (16-ounce) can sweetened cream of coconut (Coco Lopez)
1 1/2 cups heavy cream
1 cup milk
1/4 tsp. pure almond extract
Pinch of salt
1. Heat the oven to 350 degrees. Spread 1 cup of the coconut on a baking sheet in a single layer. Toast until lightly browned, about 8 to 10 minutes (watch carefully!). Cool.
2. Stir together the cream of coconut, cream, milk, almond extract, and salt until well-blended. Stir in the remaining cup of untoasted coconut.
3. Chill throughly overnight.
4. Freeze in an ice cream maker according to manufacturer’s directions. When the ice cream is nearly frozen but still slightly soft, add in the toasted coconut.
Source: Gulf Coast Kitchens by Constance Snow