Ingredients
- 3/4 C. shredded coconut
- 4 C. heavy cream, divided
- 2 C. sugar
- l1 T. vanilla extract
Directions
In medium saucepan over medium-high heat, warm 2 C. of the cream and the sugar, stirring constantly until the sugar is just disolved. Remove from heat and add remaining cream and coconut. Place in refrigerator about 30 minutes to chill completely. Stir in vanilla. Transfer the mixture to an ice cream freezer & freeze according to manufacturer's directions. Sprinkle top with additional coconut shreds.
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Submitted 6/13/05.
Source: Woman's Day Summer Cooking
Submitted By: Jan
kjweld@snowhill.com
Coconut Ice Cream