Coconut Vanilla Ice Cream

Coconut Vanilla Ice Cream

Ingredients

  • 1/2 cup heavy cream
  • 3/4 cup baker’s sugar* (caster sugar)
  • 1 tablespoon Nielsen-Massey Pure Vanilla Extract
  • 2 (13.5 fl. oz.) cans unsweetened coconut milk (use a coconut milk produced in Thailand, if possible)
  • 1/2 cup sweetened flaked coconut, toasted** (garnish)

Directions

In a small bowl, whisk cream, sugar and Vanilla Extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir to combine.

Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.

Notes:

*If baker’s sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.

**To toast coconut: preheat oven to 350 degrees F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.

  • 120 ml heavy cream
  • 170 grams baker’s sugar* (caster sugar)
  • 1 tablespoon Nielsen-Massey Pure Vanilla Extract
  • 2 (400 ml) cans unsweetened coconut milk (use a coconut milk produced in Thailand, if possible)
  • 48 grams sweetened flaked coconut, toasted** (garnish)

Directions

In a small bowl, whisk cream, sugar and Vanilla Extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir to combine.

Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.

Notes:

*If baker’s sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.

**To toast coconut: preheat oven to 180 degrees C. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.

  • 15 minprep

  • 2.5 hrcook

  • 1.5quarts

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