By Rachel Gurk
INGREDIENTS:
1 cup flake coconut, unsweetened
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1/4 teaspoon coconut extract
1 teaspoon vanilla extract
3/4 cup hot fudge, warmed slightly, but not hot
INSTRUCTIONS:
Preheat oven to 325 degrees Fahrenheit. Spread coconut in an even layer on baking sheet. Toast in the oven for 5 minutes or until golden brown. Set aside to cool.
In a large mixing bowl, combine milk and sugar. Whisk until sugar is dissolved — this should take 2-3 minutes. Add cream, coconut extract, vanilla extract and whisk until combined. Follow ice cream machine’s directions and add toasted coconut in the last 5 minutes of churning (about 30 minutes of churning in total).
Pour into a shallow container and drizzle in hot fudge. Use a knife to swirl hot fudge around. Freeze until solid, or 3-4 hours.
Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This column was printed in the June 12, 2016 – June 25, 2016 edition.
