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Toasted Coconut & Almond Ice Cream

http://www.eatingwell.com/recipes/toasted_coconut_almond_ice_cream.html

From EatingWell:  July/August 2008

Toasted coconut and almonds add a flavorful dimension to plain vanilla ice cream.

8 servings, 1/2 cup each (1 quart) | Active Time: 15 minutes | Total Time: 2 3/4 hours (including 2 hours chilling time)

Ingredients

Preparation

  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add coconut flakes and almonds to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Nutrition

Per serving : 275 Calories; 9 g Fat; 5 g Sat; 3 g Mono; 89 mg Cholesterol; 38 g Carbohydrates; 10 g Protein; 1 g Fiber; 105 mg Sodium; 517 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1/2 low-fat milk, 2 other carbohydrate, 1 1/2 fat

Tips & Notes