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As a kid, one of my favorite things was when we would make home-made ice cream. We started with the old fashioned ice cream maker that you had to hand crank and all the kids got a try at it. When the electric ice cream makers came out, it took the work out of it and some of the nostalgia, but the ice cream it made as fabulous. I still remember peaches from my aunt Virginia’s tree in vanilla ice cream and all the cousins actually sitting still for the few minutes it took to eat it.
As bananas are one of my favorite flavors, I’m going to have to try this Banana-Coconut Ice Cream. It’s best with ripe bananas and the flavor is supposed to be more intense the next day, if it will last that long.
Ingredients:
2 cups sweetened flaked coconut
1 cup sugar
6 egg yolks
4 cups milk
2 cups half-and-half
1 (15-ounce) can cream of coconut
2 teaspoons vanilla extract
3 ripe bananas, mashed
Garnish: toasted sweetened flaked coconut
Directions:
Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.
Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer’s instructions.
Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.
Note: For testing purposes only, Coco Lopez Cream of Coconut was used.
Source: Southern Living
