Summer is all about homemade ice cream! This is a great dessert to serve after pulling Smoked Pork Chops or Blackened Ham Steak from the grill. This Homemade Toasted Coconut Ice Cream is from my Grandmother’s recipe box and is more like a freezer dessert since it does not require the use of an ice cream maker. But, while the recipe does not call for this step I do take it for a spin through my ice cream maker as that makes the whole process easier. As well, the base recipe for this Homemade Toasted Coconut Ice Cream is very tasty on its own so you can easily switch out the Toasted Coconut and mix in your own favorites such as fruits or spices to make other flavors. This is a step by step recipe that takes time but if you are staying inside as a way to beat the heat then this is a great recipe to tackle while you are working on other things around the house. Pairing this with a Grilled Spiced Pineapple takes this classic from Grandma to a whole new level making this a very fashionable dessert for today. We hope you will give this one a try!
Toasted Coconut Ice Cream
1/2 cup sugar
2 teaspoons gelatin
1/4 teaspoon salt
in a bowl, mixing well. Add….
2 cups hot milk
then stir until dissolved. Pour into freezer tray and chill in freezer until completely cooled and slightly thickened about 30 minutes.
Meanwhile warm dry skillet over medium low heat and add…..
3/4 cup sweetened coconut flakes
to the skillet. Using a wooden spoon heat coconut, stirring frequently until it turns light golden brown in color about 5-10 minutes. Be careful not to overcook as you want the coconut to retain some moisture. Remove pan from heat and put toasted coconut on plate to completely cool. Then to cold mixing bowl add…..
1/2 cup whipping cream
and whip to soft peaks. If using electric mixer beat on medium speed being careful not to over-whip. Remove base mixture from freezer and stir in…..
1 teaspoon pure vanilla extract
then carefully fold in the whipped cream. Pour mixture back into freezing tray and freeze until partially frozen, or about 1 hour. Then pour mixture into cold bowl (or place into electric ice cream maker) and beat until fluffy and smooth, about 2-3 minutes. (When using electric ice cream maker run in machine for 15 minutes). At this point, fold in completely cooled toasted coconut (or if using electric ice cream maker simply pour in the toasted coconut and let the machine stir it in until well combined, just a minute or two) then pour back into freezer tray, returning tray to freezer. Freeze for 30 minutes, stir, then freeze until firm. This makes 1 quart and total time is about 3 to 4 hours.
Grilled Spiced Pineapple
Using fresh pineapple, peel and core then cut in half lengthwise. Save time by using fresh pineapple that has already been peeled and cored from grocery store. Combine….
3 Tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
and rub mixture all over pineapple. Lightly brush or spray with…..
Extra-virgin olive oil
Grill the pineapple over direct Medium heat until lightly grilled, turning each piece once, about 5 minutes per side. Remove from grill and cut into wedges or slices. Serve with Toasted Coconut Ice Cream.