Coconut Ice Cream
by kerstee2002
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INGREDIENTS
INSTRUCTIONS
In a medium size saucepan over medium-low heat warm the cream with the sugar and vanilla. When hot, but not boiling, remove from heat and let cool slightly. Add the half-and-half and the coconut, stirring well. Cover and place mixture in refrigerator to chill. Place in tub of electric ice cream make. If not full, add 1/2 cup of cold milk and follow the ice cream maker's instructions. The ice cream should make in about 20 minutes.
Tip: To Toast Coconut: Place coconut on shallow baking pan and bake in 325 degree oven, 12 to 15 minutes, stirring often to prevent burning.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (800g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1476 | ||
| Calories from Fat: 1296 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 144g | 192 % | |
| Saturated Fat 89.6g | 448 % | |
| Monounsaturated Fat 41.6g | ||
| Polyunsanturated Fat 5.3g | ||
| Cholesterol 506.4mg | 156 % | |
| Sodium 28194.5mg | 972 % | |
| Potassium 822.2mg | 22 % | |
| Total Carbohydrate 28.4g | 8 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 28.4g | ||
| Protein 19.1g | 27 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1476
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