Banana-Coconut Ice Cream

You scream, I scream, we all scream for ice cream!

Because this recipe contains mashed bananas, I hereby pronounce it "health food".

I waited 50 years to attempt to make home made ice cream, and now I can't stop.  

It's far easier than I had imagined, and completely satisfying.  I've found it to be richer than store-bought ice cream, so I actually eat less (picture above notwithstanding).  The key for me was buying the Cuisinart white ice cream maker ($69.00 at Williams Sonoma).  It comes with 2 bowls (which you keep in the freezer at all times, so you can make ice cream at any given moment). 

The best $69 you'll ever spend

For this recipe, bake the shredded coconut in a shallow pan at 350 degrees, stirring occasionally, for about 10 minutes.  You want it toasted, but not burned.

While that's cooling, whisk together sugar, egg yolks, and milk in a saucepan over medium heat, whisking constantly for about 20 minutes until the mixture thickens.  Don't let it boil!

the mixture should thicken and coat a spoon

Remove from heat, and whisk in the coconut, half-and-half, cream of coconut, and vanilla. 

You can use Coco Lopez cream of coconut, or Goya.  Make sure not to use coconut milk--you need cream of coconut!

After folding in the mashed banana, cover the mixture and chill for at least 3 hours (or overnight, it should not be warm at all when you put it in the ice cream maker). Pour it into the Cuisinart, churn for  about 20 minutes, and either enjoy it immediately (the consistency will be creamy and soft), or transfer to another container and freeze for a harder consistency.

Here is the recipe:

2 cups sweetened flaked coconut

1 cup sugar

6 egg yolks

4 cups milk

2 cups half-and-half

1 (15-ounce) can Cream of Coconut (Coco Lopez or Goya)

2 teaspoons vanilla extract

3 (very) ripe bananas, mashed

Bake coconut in shallow pan at 350 degrees, stirring occasionally, 10 minutes or until toasted

Whisk together sugar, egg yolks, milk in heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil)

Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla.  Fold in banana.  Cover and chill for at least 3 hours (or longer--mixture must be totally cool before churning)

Pour mixture into frozen bowl of ice cream maker (this recipe makes several batches--do NOT pour the entire thing into Cuisinart bowl--it will overflow!  Fill bowl according to your ice cream maker's instructions)

Churn for about 20 minutes ( again-be aware that it will increase volume as it churns--don't over-fill the frozen bowl!).  Eat immediately if you like a softer consistency, or transfer to another container and freeze for harder texture.

Happy Memorial Day!