Ben & Jerry's Coconut Ice Cream

BEN & JERRY'S COCONUT ICE CREAM

Ingredients:
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1 can coconut cream (15 ounces) such as Coco Lopez
Sweetened shredded coconut (optional, as desired)

To prepare:
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I used my stand mixer for this, it worked wonders).
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
3. Pour in the cream and milk and whisk to blend.
4. Add the coconut cream and blend.
5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. In most cases you freeze 20 to 30 minutes until the mixture has thickened considerably, you then transfer to closed containers and freeze until ready to eat.

The nice thing about this recipe is that the ice cream stays soft and creamy no matter how long it's the in the freezer. Even guests who claimed not to like coconut enjoyed this ice cream and were excited by the almonds lurking in their scoops.

If you add things like almonds or sweetened shredded coconut do it in the last few minutes of freezing, not at the beginning.

Variations:
***This is the one I used, it was amazing***
Coconut Almond-Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Chip- Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Rum-Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.

Makes generous 1 quart.
recipe from Ben & Jerry's Homemade Ice Cream & Dessert Book
recipe at razzledazzlerecipes.com

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