Coconut Cream Ice Cream

• 1/2 cups Toasted Coconut Flakes
• 1 can (400ml Size) Coconut Milk
• 3/4 cups Sugar
• 1 pinch Salt
• 1/2 cups Graham Crumbs
• 1-1/2 cup Heavy Cream
• 1 teaspoon Coconut Extract
• 1/2 teaspoons Vanilla

1. Yields 5 cups. Make sure your ice cream bowl is frozen before making this recipe.
2. To toast coconut, place it on a foil-lined pan and stick in a 250u0b0F oven until it goes golden, about 5 or so minutes. I used my toaster oven so a large oven could take 8 minutes.
3. In a mixer combine your coconut milk, sugar and salt and whisk until sugar is dissolved. Add your toasted coconut and graham crumbs and mix for about a minute.
4. Now add your cream, coconut extract and vanilla and mix for a few minutes. Cover bowl and stick in the fridge for 1 to 2 hours.
5. Remove and pour into your ice cream maker bowl. Place ice cream maker bowl on the machine and turn on for 15 to 20 minutes.
6. You can serve this immediately or stick in the freezer until ready to serve. If you stick it in the freezer, then make sure you remove it 10 to 15 minutes before serving.
7. Serve with a smile.
8. Optional: you can garnish it with more toasted coconut or untoasted coconut.

toasted coconut flakes, coconut milk, sugar, salt, graham crumbs, heavy cream, coconut, vanilla

Taken from tastykitchen.com/recipes/desserts/coconut-cream-ice-cream/ (may not work)