National Ice Cream Month: Coconut Vanilla Ice Cream
 
 
Homemade ice cream - a treat for the entire family. Favourite treat/dessert with a coconut twist! The rich flavors of coconut and Madagascar Bourbon pure vanilla make this ice cream recipe a stand-out. Made with Nielsen-Massey Pure Vanilla Extract, the same extract used in gourmet restaurants across the country, this recipe is topped with aromatic toasted coconut for extra texture and taste.
Author:
Recipe type: Dessert, Treat
Serves: Yield 1-1/2-quarts
Ingredients
  • ½ cup heavy cream
  • ¾ cup caster sugar* (baker’s sugar)
  • 1 tablespoon Nielsen-Massey Pure Vanilla Extract
  • 2 (13.5-ounce) cans unsweetened coconut milk
  • ½ cup sweetened flaked coconut, toasted (garnish)
Instructions
  1. 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.
  2. Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
  3. While ice cream is churning, toast the coconut. Preheat the oven to 350°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.
  4. *Caster sugar can be difficult to find. To make a superfine sugar, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency.
Notes
Be sure to have the ice and coarse salt your ice cream maker requires. For those without an ice cream machine try one of these three low-cost techniques for creating ice cream:
The Bag Method: Take a well-chilled ice cream base, put it in a plastic bag (Ziploc), which rests inside of a larger Ziploc bag filled with kosher salt and ice, then shake for a long while and end up with some pretty good ice cream.
Ice Cream in a Can, or Kick the Can: Put ice cream base in a small coffee can, which rests in a larger coffee can, surrounded by rock salt and ice. Seal the tops and roll the can around.
The Stir-Every-30-Minutes Method: Take custard base out of the freezer every half-hour and give it a vigorous stir until you have an ice-cream-like consistency. It’s the simplest of all techniques.
Recipe by Life on Manitoulin at https://lifeonmanitoulin.com/2013/07/national-ice-cream-month-coconut-vanilla-ice-cream.html