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Toasted Coconut Ice Cream, adapted from The Perfect Scoop by David Lebovitz.
Ingredients
- 1 cup (230gr) dried shredded coconut, preferably unsweetened
- 1 cup (250ml) whole milk
- 2 cups (500ml) heavy cream
- pinch of salt
- 5 large egg yolks
- 1/2 cup (100gr) sugar
- 1 teaspoon rum
- Preheat the oven to 350°F (175°C). Spread the coconut on a baking sheet line with parchment paper and bake for 5 to 8 minutes, stirring frequently to prevent it from burning. Keep a close eye on it as it toasts rather fast and goes from perfect to burnt even faster. Remove from the oven when it is golden brown and let cool completely.
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