toasted coconut dulce de leche ice cream recipe
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups heavy whipping cream
  • 14 ounces (about 1¾ cup) unsweetened cream of coconut (Or replace with one 14 oz can full-fat coconut milk. See notes in post on mouth feel.)
  • 1 cup unsweetened dried coconut
  • ½ cup sugar
  • 4 egg yolks (use 5 if using coconut milk instead of coconut cream)
  • ¼ teaspoon vanilla extract
  • about ¼ cup homemade dulce de leche (See my previous post on this. I do this in a slow cooker and it takes 8 hours, so plan accordingly.)*
Instructions
  1. In a medium saucepan, combine 1 cup of whipping cream and all of the cream of coconut. Add sugar and heat over medium low heat. Stir until the sugar is dissolved and the mixture is hot but not boiling.
  2. In a medium-sized mixing bowl, beat the egg yolks until pale yellow in color.
  3. Carefully and slowly pour the hot mixture in the egg yolks, whisking to temper eggs.
  4. When mixed, add in the remaining cup of whipping cream. Pour back into the saucepan and reheat to simmer, stirring constantly. Cook until mixture coats the back of a wooden spoon, thick enough to leave a clean trail when running your finger through the coating. Stir in the vanilla extract and remove from heat. Strain through a sieve.
  5. Allow the mixture to come to room temperature, stirring occasionally. Chill in fridge overnight.
  6. Once chilled, prepare the coconut. Toast coconut at 350 degrees F for 5 to 10 minutes on a baking sheet, or until nicely golden. Set aside to cool.
  7. While coconut is cooling, follow your ice cream machine's directions; my Cuisinart took about 15 minutes. While the ice cream is churning, sprinkle in your toasted coconut, reserving a handful for later garnish.
  8. When churn is complete, scoop ¼ to ⅓ of the ice cream into your storage container. Dollop on a spoonful or two of the dulce de leche and gently swirl. Do this for the remaining ice cream and dulce de leche. Store ice cream in an airtight container and keep frozen.
  9. When serving, sprinkle with remaining toasted coconut.
Notes
* I found any more dulce de leche makes the ice cream too sweet for most people. A little dulce de leche goes a long way.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/toasted-coconut-dulce-de-leche-ice-cream-recipe/