Aunt Ky impresses us with another coconut recipe.  (Check out her Pina Colada Cake.)  This recipe is a variation from Gran’s Homemade Ice Cream and a gift that is now enjoyed by the fourth generation.  Don’t forget that Aunt Ky uses half & half instead of whole milk.  She also toasts her coconut and adds coconut extract for a deeper flavor.

Ingredients

• 2 cups toasted coconut
• 2 cups toasted almonds
• 4-8 tablespoons butter
• 7 eggs
• 3 cups sugar
• 1 quart whipping cream
• 1 tablespoon vanilla
• 4 teaspoons coconut extract
• 1 quart half & half

Instructions

• Toast coconut and almonds in the butter. Set aside to cool.
• In mixer bowl, beat eggs and sugar well.
• Add whipping cream and beat until combined.
• Fold in the vanilla, coconut extract, half & half, coconut, and almonds.
• Pour your mixture into a 6-quart ice cream canister.
• Follow your ice cream maker’s instructions to finish this recipe.

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8