Coconut Macadamia Nut Ice Cream

READY IN: 40minsYIELD: 10

INGREDIENTS

  • 1cup toasted coconut
  • 3egg yolks
  • 34 cupsugar
  • 1 12 cupsheavy cream
  • 1 12 cupscoconut milk (canned)
  • 1cup toasted mac nuts
  • NUTRITION 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).
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