Dessert

Coconut Ice Cream is for Dessert.

Coconut Ice Cream takes 15 minutes to prepare.

Coconut Ice Cream takes 90 minutes to cook.

Coconut Ice Cream makes 30 servings.

The ingredients for Coconut Ice Cream are:

Egg Yolk, 8 large
Coco Lopez Cream of Coconut, 15 oz can
Heavy Whipping Cream, 1 cup, liquid, un-whipped
Milk, 1%, 4 cup
Coconut Milk, 4 cup
Granulated Sugar, .5 cup
Stevia
Salt, 2 dash

Here is how you make Coconut Ice Cream:

Make sure your ice cream machine is cold before starting, otherwise you will end up with a runny milk shake. In a saucepan, add the salt, stevia, egg yolks, and the sugar. Whisk it until it becomes fluffy and almost off white in color. While whisking, add the milk, being careful not to scald the yolks. Continue mixture on the stove until it is thickened up a bit. Strain hot yolk mix to remove any small clumps, once strained place in a covered bowl in the refrigerator until cold, about 2 hours.Add the chilled egg yolk mixture and the cream of coconut and heavy whipping cream to your ice cream machine.Let the machine run for about 30 minutes or as needed for your type of ice cream maker. Put your ice cream in a container and place it in the freezer for about half and hour to an hour. This will help it firm up.Serving Size: makes almost one full gallon, or 30 servings, 1/2 Cup per serving.Number of Servings: 30Recipe submitted by SparkPeople user MRSDOLL1.

The nutritional information for Coconut Ice Cream is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 163.0

• Total Fat: 8.5 g
• Cholesterol: 75.5 mg
• Sodium: 46.4 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 0.1 g
• Protein: 2.9 g