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Toasted Coconut Ice Cream with Strawberry Sauce
Tested by Imperial Sugar
Chef Eddy Recipe
Toasted Coconut Ice Cream with Strawberry Sauce
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This frozen tropical treat is made with homemade coconut milk which gives the ice cream a full and delicious coconut flavor.

Prep time
0:30
Plan for

Steep for one hour and refrigerate overnight

Yield
5 - 6 cups ice cream
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Toasted Coconut Ice Cream with Strawberry Sauce
Extra Fine Granulated Sugar
Prep time :
0:30
Plan For

Steep for one hour and refrigerate overnight

Yield :
5 - 6 cups ice cream

INGREDIENTS

Strawberry Sauce

DIRECTIONS

  1. Preheat oven to 375°F.
  2. On 2 cookie sheets scatter coconut evenly. Place in oven and do not walk far from oven as coconut will quickly burn. It should be light golden brown within about 5-6 minutes.
  3. Bring to a full boil milk and toasted coconut. Remove from heat and let steep at least 1 hour or for optimum flavor overnight in refrigerator.
  4. Strain mixture and discard coconut. Re-measure stained milk to obtain exactly 2 cups. (Coconut will have absorbed a lot of milk.)  Drink any remaining coconut milk.
  5. Bring milk back to a boil with sugar, remove from heat and add whipping cream, salt and vanilla extract. Add liquor if using.
  6. To ensure a smooth ice cream it is essential that the ice cream mixture is very cold before pouring it in ice cream maker.) Therefore place it first in a bowl filled with ice water until very cold before churning.
  7. Churn ice cream according to machine manufacturer’s directions.
  8. For strawberry sauce: Bring sugar and water to a full boil and set aside until cold.
  9. Wash strawberries and cut in small pieces to obtain 1 cup.
  10. Combine strawberries with syrup and pour in a blender. Puree until very smooth.
  11. Pour on ice cream and serve with fresh strawberries if desired.
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