Ice Cream Recipes

I recently got a book from the library with different ice cream, sorbet and granita recipes. I wrote a few down that I wanted to try and this week we made the combination below. They are two different recipes but after they were both made, I layered them in a container so that when they were scooped they were swirled. The combo was delicious!!!

Toasted Coconut Ice Cream (makes 1 quart)
1 c dried, shredded coconut, preferably unsweetened (I used regular since I didn't have any unsweetened)
1 c. whole milk (I didn't have any so I used 1/2 cup skim milk and 1/2 cup cream)
2 c. heavy cream
3/4 c. sugar
pinch salt
1 vanilla bean, split and scraped
5 large egg yolks
1/2 tsp vanilla or 1 tsp rum

Preheat oven to 350. spread coconut on baking sheet and bake 5-8 minutes, stirring frequently. Remove when fragrant and golden brown.

In pan, warm milk, 1 cup cream, sugar, salt and add coconut. Scrape vanilla bean into warm milk, add the pod. Cover, remove from heat and let steep for 1 hour.

Rewarm the coconut mixture. Set mesh strainer over another saucepan and strain. Whisk egg yolks in a bowl. Slowly add the warmed mixture to the eggs and return to saucepan. Stir until thickened. Mix in remaining 1 cup cream. Add vanilla or rum. Chill and freeze according to your ice cream maker's directions.


Mango Sorbet (makes 1 quart)
2 large, ripe mangoes (about 2 pounds)
2/3 cup sugar
2/3 cup water
4 t. fresh lime juice
1 T dark rum
pinch salt

Peel mangoes. Cut the flesh into chunks and put them in a blender with remaining ingredients. Chill and freeze according to your ice cream maker's directions.