READY IN: 40minsYIELD: 10
INGREDIENTS
1cup toasted coconut 3egg yolks 3⁄4 cupsugar 1 1⁄2 cupsheavy cream 1 1⁄2 cupscoconut milk (canned) 1cup toasted mac nutsNUTRITION INFO
Serving Size: 1 (111) g
Servings Per Recipe:10
Calories: 400.4
Calories from Fat 307 g 77 %
Total Fat 34.2 g 52 %
Saturated Fat 20.9 g 104 %
Cholesterol 98.7 mg 32 %
Sodium 115.1 mg 4 %
Total Carbohydrate22.6 g 7 %
Dietary Fiber 2.6 g 10 %
Sugars 16.3 g 65 %
Protein 5.1 g 10 %
DIRECTIONS
Toast coconut and chopped mac nuts in the oven at 350 degrees until slightly golden brown (about 5-8 minutes).Mix egg yolks and sugar in a bowl.Set aside.Add heavy cream and coconut milk to a saucepan and heat on low.Add toasted coconut and mac nuts to the heated milk until warmed.Slowly add heated milk mixture to egg yolk mixture, stirring often, being careful not to "cook" the eggs.Put ice cream base in refrigerator until fully cold (several hours).Churn in ice cream maker for about 20 minutes, until thick.Freeze for harder ice cream, or serve immediately (ice cream will still be soft).Source: Read Full Article