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Toasted Coconut Ice Cream

(Helado de Coca)

For a perfect ending to your Cuban Dinner, serve this cool, flavorful dessert.

This recipe will make enough mixture for an electric ice cream maker.
(Make about a quart)

1 cup heavy whipping cream
1 cup cup sugar
1/2 teaspoon salt
2 cups half and half
2 teaspoons vanilla
1 1/4 cup toasted coconut (plus extra for garnish)

In a medium size saucepan over medium-low heat warm the half and half with the sugar, salt and vanilla. Stir constantly to prevent burning. When mixture is warm and sugar disolved, remove from heat and let cool. Pour mixture in bowl and add cream, stiring to mix. Cover bowl and refrigerate until throughly chilled ( at least two hours and overnight is best).

When ready to make ice cream. place cream mixture in tub of ice cream maker and let process until starting to thicken (about 15 to 20 minutes). Just before the ice cream is finished, add the toasted coconut and allow to process a minute or two more to incorporate the coconut into the ice cream mixtue.

To Toast Coconut

Place coconut on shallow baking pan and bake in 325 degree oven, 12 to 15 minutes, stirring often to prevent burning. Once coconut is toasted, place in dish and cover and refirgerate until ready to use.

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