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Coconut Ice Cream

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“From Best of Country Cooking. When I get around to making this, I will probably substitute coconut extract for some - if not all - of the vanilla.”
READY IN:
5hrs 45mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil.
  2. Stir in 1/2 cup coconut.
  3. Remove from the heat; let stand for 30 minutes.
  4. Strain, discarding coconut.
  5. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut.
  6. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a 2-qt. freezer container.
  7. Cover and freeze for at least 4 hours before serving.
  8. Garnish with toasted coconut if desired.
  9. Yield: 2 quarts.

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