Bounty Coconut Ice Cream with Madagascar Vanilla.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness while reducing calories.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

Madagascar vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: imitation vanilla

Vanilla bean paste offers intense flavor.

shredded coconut

🥗Healthier: toasted coconut

💰Cheaper: desiccated coconut

Toasted coconut enhances flavor.

Combine coconut milk and heavy cream in a saucepan over medium heat.

Add granulated sugar and salt, stirring until dissolved, about 2-3 minutes.

Whisk egg yolks in a bowl until pale and thick, about 2-3 minutes.

Slowly pour the warm coconut mixture into the egg yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat until thickened, about 5-7 minutes.

Remove from heat and stir in Madagascar vanilla extract and shredded coconut.

Cool the mixture to room temperature, then refrigerate until chilled, about 2 hours.

Churn the mixture in an ice cream maker according to manufacturer's instructions.

Transfer the churned ice cream to a container and fold in coconut flakes.

Freeze for at least 4 hours until firm.

Serve scoops of ice cream with additional coconut flakes on top.

Cooking Techniques

Spice Level:

Allergens