so this is the summer of ice cream. lets just put that out there. this may be my favorite flavor yet, definitely the most sophisticated (or maybe it's just because we served it up after the kids were tucked in). next time i'm definitely adding the flaked coconut to give it some texture. still it's pretty perfect as is. the best part about it is it's a marta original.
Homemade Coconut Ice Cream
adapted from Williams-Sonoma vanilla ice cream recipe
*makes about 1 quart
2 cups whipping cream
1 cup coconut milk
3/4 cup sugar
1/4 tsp. salt
2-3 cups sweetened flaked coconut, optional
In a bowl, whisk together cream and coconut milk. Add sugar and salt and whisk until the sugar is dissolved, 3 - 4 minutes. There should be no visible graininess left in the bowl. Keep cold until ready to pour into ice cream maker. Pour cream mixture into the mixing container of your ice cream maker and freeze (or hand-crank) according to manufacturer's instructions.
Once the churning is almost through, add the flaked coconut and churn a bit more until blended. Pour soft ice cream into containers. (I like using rectangle pyrex pans as they fit so easily into the freezer. Lightly press plastic wrap directly on the surface of ice cream to avoid any freezer burn. For longer storage, wrap a tinfoil layer on top to secure.) Freeze 2 - 5 hours longer and serve.
*note / i doubled this recipe for our bucket ice cream maker. (you can ease up on the sugar if doubling.) it was enough ice cream to fill a 9x13" pan and a 8x8" pan. (perfect for saving some and giving some!) one more thing, if you're serving the ice cream in bowls or ramekins, be sure to freeze the stack of bowls as well. the ice cream won't immediately melt once you scoop and serve. enjoy.
// check out the other sweets we've devoured this summer
oreo ice cream (dan's fave)
cookie dough ice cream
coconut krispie chocolate chunk cookies
peanut butter cookies
mini chocolate layered cakes (utterly adorable)