Toasted Coconut Ice Cream

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Toasted Coconut Ice Cream

Dairy-free and Gluten-Free Recipe

Serves 4 to 6

 

This ice cream is so decadently rich it's hard to believe that it's

made without real cream. The toasted coconut doubles the flavor and

contributes to the macaroon-like quality.

 

This recipe is from Recipes For Dairy Free Living (Celestial Arts) by

Denise Jardine. Additional great dairy-free recipes by Denise can be

found in the Summer 2003 issue of Living Without.

 

1 cup sweetened shredded or flaked coconut

1 cup gluten-free rice milk

2 teaspoons cornstarch

1 cup sugar

1 large egg

1 large egg white

4 cups canned unsweetened coconut milk, well blended

 

1. Preheat the oven to 325 degrees. Spread the coconut in a thin

layer on a rimmed baking sheet and toast in the middle of the oven,

stirring

frequently, until lightly golden, about 5 minutes. Set aside to cool.

2. Whisk the rice milk and cornstarch in a large saucepan until

blended.

3. Add the sugar and eggs, and cook over medium-low heat, whisking

constantly, until the sugar is dissolved and the mixture is slightly

thickened, about 8 minutes, taking special care not to boil the

custard.

4. Remove from the heat and allow the custard to cool slightly.

5. Whisk the coconut milk and toasted coconut into the custard until

well blended.

6. Transfer the mixture to a large metal bowl. Set the bowl in a

basin of cold ice water and let stand, stirring occasionally, until

cooled to room

temperature.

7. Cover and refrigerate for at least 6 hours or overnight, to allow

the flavors to fully develop.

8. Stir the mixture and process the custard in an ice cream maker

according to the manufacturer's directions.

9. To store the ice cream, transfer it to a plastic container with a

tight-fitting lid. Place a piece of plastic wrap on top of the ice

cream, cover, and freeze.