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Sunday, August 07 2016

Add just seven simple ingredients to an ice cream maker and use all the patience you can muster to wait for it to freeze. Then enjoy this indulgent homemade ice cream recipe by the bowlful.


2 - 12 ounce cans evaporated milk
1 - cup unsweetened coconut milk
1 - cup sugar
2 - cups whipping cream
1 - tablespoon lemon juice or lime juice
1 - tablespoon vanilla
1 2/3 - cups coconut, toasted

In a large bowl combine evaporated milk, coconut milk, and sugar. Stir until sugar dissolves. Stir in whipping cream, lemon juice, and vanilla. Stir in 1/3 cups of the toasted coconut.
Freeze in a 2-quart ice cream freezer according to manufacturer's directions. If desired, ripen ice cream (see tips).
To serve, spoon ice cream into serving dishes; sprinkle with remaining 1/3 cup toasted coconut.
From the Test Kitchen

Ripening homemade ice cream improves the texture and helps keep it from melting too quickly when eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher, and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a freezer container; cover and ripen by freezing in your regular freezer about 4 hours (or check the manufacturer's recommendations).

Posted by: AT 08:47 am   |  Permalink   |  0 Comments  |  Email

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