2 cups whole milk
1-1/4 cups sugar
2-1/2 cups heavy whipping cream
3 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut, toasted
1/3 cup sliced almonds, coarsely chopped and toasted
4 ounces semisweet chocolate, coarsely chopped
1. In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.
2. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)
3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2 to 4 hours.
Prize Winning Recipe
TOTAL TIME: Prep: 10 min. + chilling Process: 15 min. + freezing
YIELD: 2 quarts.
1/2 cup: 278 calories, 20g fat (12g saturated fat), 45mg cholesterol, 24mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 3g protein.