Friday, June 4, 2010

Homemade Coconut Ice Cream over Warm Brownies

I went to my friend Megan's house last night for girls night! We made dinner and watched So You Think You Can Dance! My next post will be on our amazing dinner, but first....the dessert! I made the ice cream and brownies and took them over to her place. This ice cream was incredible! Perfect for a hot summer day.

Coconut Ice Cream
1/2 cup coconut
1 cup sugar
3 eggs
1/4 tsp salt
1 tsp corn starch
1 cup half and half
1 1/2 cup coconut milk
1 cup heavy whipping cream
2 tsp vanilla

Spread coconut on a baking sheet and bake for 8 minutes on 400 degrees until lightly toasted.
Whip eggs and sugar until sugar dissolves and mixture is a light yellow.
Add salt and corn starch, then blend.
Heat coconut milk and half and half in a sauce pan until boils.
Slowly whip the hot milk into egg mixture.
Put the custard back in a saucepan and cook on low heat while stirring constantly until coats a spoon. DON'T BOIL!
Put custard in a bowl and let stand 5 minutes before stirring in toasted coconut, 1 cup whipping cream and vanilla. Put custard in refrigerator until cooled (at least 5 hours).
After the custard cools, pour into ice cream maker and churn until ready.
I read that chocolate went well with coconut ice cream. I wasn't sure but  thought I would try it. I bought a Gheradelli Brownie mix (I'm not too proud to admit I like brownies out of the box!). It turned out amazing! Meg, her husband Will and I were all blown away!! I warmed the brownies first the scooped the ice cream on top.

SOOO yummy!!

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