Toasted coconut & rum ice-cream
Indulge in the tropical flavors of our Toasted Coconut & Rum Ice Cream. Made with creamy heavy whipping cream, rich egg yolks, and infused with toasted coconut and a hint of rum, this decadent dessert is the perfect summertime treat. Easy to make and delightfully refreshing, it's sure to be a hit with all ice cream lovers!
Cook time 10 min
Prep time 20 min
Ingredients:
1/2 cup dried coconut meat3/4 cup milk (1% fat)
2 cups heavy whipping cream
5 yolks
3/4 cup sugar
1/3 cup rum
Toasted coconut & rum ice cream is a decadent dessert that combines the rich, tropical flavors of coconut and rum. Perfect for a summer treat or a luxurious finish to any meal, this ice cream is both creamy and flavorful. Follow this recipe to make a homemade version that will impress your guests and satisfy your sweet tooth.
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the dried coconut meat evenly on a baking sheet.
- Toast in the preheated oven for about 5-7 minutes or until golden brown, stirring occasionally to ensure even toasting.
- Once toasted, remove from the oven and set aside to cool.
- In a medium saucepan, combine the milk and heavy whipping cream.
- Heat the mixture over medium heat until it starts to steam, but do not let it boil.
- While the milk and cream are heating, whisk together the egg yolks and sugar in a large bowl until pale and fluffy.
- Gradually add the hot milk and cream to the egg yolk mixture, a little at a time, whisking constantly to avoid curdling the eggs.
- Once thoroughly combined, pour the mixture back into the saucepan.
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
- Remove the saucepan from the heat and stir in the rum and the toasted coconut.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
- Allow the mixture to cool at room temperature, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight to chill thoroughly.
- Once the mixture is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- Transfer the churned ice cream to an airtight container.
- Freeze for at least 2 hours or until firm.
- Scoop the ice cream into bowls or cones and enjoy your homemade toasted coconut & rum ice-cream!
Tips:
- Toast the coconut meat in a skillet over medium heat until golden brown, stirring frequently to avoid burning.
- For a smoother texture, strain the custard mixture before churning it in your ice cream maker.
- Be sure to chill the mixture thoroughly before churning to ensure the best results.
- If you prefer a stronger rum flavor, you can adjust the amount of rum to taste, but be careful not to add too much as it can affect the freezing process.
- Store the ice cream in an airtight container in the freezer to keep it fresh and prevent ice crystals from forming.
Congratulations! You've successfully made a delicious batch of toasted coconut & rum ice cream. The combination of toasted coconut and rum creates a unique flavor that is sure to be a hit. Serve it on its own or with your favorite dessert toppings. Enjoy!
Nutrition per serving
6 ServingsCalories 510kcal
Protein 6g
Carbohydrates 36g
Fiber 1.24g
Sugar 33g
Fat 36g
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