We loved this delicious, creamy coconut ice cream. I used slightly less coconut than the source recipe, but the addition of those amazing Girl Scout cookies more than makes up for it.
Recipe from Flour on my Face.
-13.5 ounce can coconut milk
-0.5 cup milk
-0.33 cup granulated sugar
-2 cups heavy cream
-1 cup shredded coconut
-5 egg yolks
-6 chopped Samoa Girl Scout cookies
Roughly chop, then toast the shredded coconut in the toaster oven, until just brown and fragrant.
Heat the milk, coconut milk, and heavy cream over medium heat until steam rises and bubbles start to form, then remove from heat.
Meanwhile, whisk the egg yolks with the sugar until well combined. Slowly add 1/2 cup of the milk mixture to the eggs, in small amounts to temper the yolks.
Return the tempered yolk to the pot of remaining milk and cream. Bring the pot back up to a slow simmer and cook for just a few minutes, until it gets a little thicker. You can compare consistency by keeping track of how it runs off your stirring spoon.
Remove the ice cream mixture to a bowl and refrigerate for a few hours.
Churn the ice cream in an ice cream maker for about 20 minutes, you'll notice when it really starts to thicken up. Just at that point when it is getting good and creamy, toss in the coconut and cookie pieces to incorporate.
Pour into a loaf pan and freeze for a few hours for more solidification before serving.
This ice cream was excellent, good coconut flavor and fairly good consistency. Sooner than usual, the ice cream in the freezer got harder and icier, it is recommended to eat it within a couple days of making.