Banana-Coconut Ice Cream Recipe

Photo: Banana-Coconut Ice Cream Recipe

Use very ripe bananas for the richest flavor.

Yield: 2 1/2 quarts

Ingredients

2 cups sweetened flaked coconut
1 cup sugar
6 egg yolks
4 cups milk
2 cups half-and-half
1 (15-ounce) can cream of coconut
2 teaspoons vanilla extract
3 ripe bananas, mashed
Garnish: toasted sweetened flaked coconut

Preparation

Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.
 
Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
 
Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
 
Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.
 
Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.
 
Note: For testing purposes only, we used Coco Lopez Cream of Coconut.

Southern Living JULY 2002

Save and share Banana-Coconut Ice Cream Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.