Description
Indulge in the tropical flavors of Hawaii with this creamy and decadent Coconut Macadamia Nut Ice Cream. Rich coconut milk, crunchy roasted macadamia nuts, and sweet shredded coconut come together in a velvety base that is sure to transport you to paradise with every scoop.
Ingredients
Scale
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Mix-ins:
- 1 cup sweetened shredded coconut, lightly toasted
- 1 cup roasted macadamia nuts, roughly chopped
Instructions
- Prepare the Ice Cream Base: Combine heavy cream, whole milk, coconut milk, sugar, and salt in a saucepan. Heat until hot but not boiling.
- Temper the Eggs: Whisk egg yolks in a bowl. Slowly add hot cream mixture to yolks while whisking. Return mixture to saucepan.
- Cook the Custard: Cook over medium-low heat, stirring until thickened. Remove from heat and add extracts.
- Chill the Mixture: Strain custard, chill in the refrigerator for at least 4 hours.
- Churn the Ice Cream: Follow ice cream maker instructions. Add coconut and macadamia nuts in the last 5 minutes of churning.
- Freeze: Transfer to a container and freeze for at least 2 hours before serving.
Notes
- For added richness, swirl in white chocolate chips or caramel before freezing.
- To enhance flavor, toast the coconut before adding to the ice cream.
Nutrition
- Serving Size: 1/2 cup
- Calories: 360
- Sugar: 24 g
- Sodium: 70 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 135 mg
