Toasted Coconut Ice Cream

Take your tastebuds to paradise with this toasty and tropical ice cream that’s smooth, creamy, and imbued with that distinctive coconut aroma.

Ingredients:

• 30g coconut flakes, dried, unsweetened 
• 330g whole milk
• 62.5g sugar 
• 150g heavy cream 
• Pinch kosher salt 
• 15g shredded coconut, dried, sweetened, for garnish 

Directions: 

1. In a small skillet over low heat, toast the unsweetened coconut flakes until golden brown and fragrant. Transfer to a bowl and let cool.
2. In a heavy saucepan over medium heat, stir frequently to dissolve sugar, and heat until the mixture begins to bubble around the edges. Stir in the toasted coconut flakes.
3. Remove from heat, cover, and let the mixture steep for 15 to 20 minutes.
4. Once the mixture has cooled slightly, blend for about 10 seconds, then strain through a fine-mesh sieve, pressing to extract the liquid. Discard the coconut pulp.
5. Pour the strained mixture into the nutribullet Chill™ Pint Cup and cover with the Lid. Freeze for 24 hours.
6. Meanwhile, in a clean skillet over low heat, toast the sweetened shredded coconut until golden. Let cool and set aside.
7. When ready to process, uncover the Pint Cup and twist the Blade Block into place.
8. Attach the Pint Cup to the Motor Base and twist to engage.
9. Select the ICE CREAM setting and press the center START button.
10. When the program finishes, press the Release button and twist off the Blade Block.
11. Serve topped with the toasted sweetened coconut.