Coconut Ice Cream
Simple, quick, delicious, and the leftovers kept very well in the freezer. I used one cup of (unsweetened) coconut milk in place of a portion of both the milk and the cream, just to increase the coconutty-ness of it.
We served it with some ganache I had leftover from a previous dessert and it reminded me of a Mounds Bar! Yummmmm! My guests thought I was very "gourmet", but it really couldn't have been simpler!
And even though I really didn't have enough ice for the ice cream maker and just had to make do with the small amount that I had (plus, I stopped it too soon), it turned out only slightly more "milkshake-y" than I had hoped. But it was still just as thick as many other homemade ice creams I've had, and definitely very rich and creamy.
In short, good stuff.
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May 22, 2013