Name: Lemon and Toasted Coconut Ice Cream
Yield: Makes about 1 1/2 quarts
Ingredients: 3 large eggs; 1 1/2 cups sugar; 2 1/2 cups half-and-half; 1 cup fresh lemon juice (3 to 4 lemons); 1 tablespoon freshly grated lemon zest; 1 cup sweetened flaked coconut, toasted lightly and cooled

Recipe information

Yield
Makes about 1 1/2 quarts

Ingredients

3 large eggs

1 1/2 cups sugar

2 1/2 cups half-and-half

1 cup fresh lemon juice (3 to 4 lemons)

1 tablespoon freshly grated lemon zest

1 cup sweetened flaked coconut, toasted lightly and cooled

Preparation

In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing.

TagsIce Cream Frozen Dessert Dessert Lemon Citrus Fruit Coconut Gluten Free Electric Mixer Ice Cream Machine Gourmet

Recipe notes

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