Coconut Ice Cream with Rum
2 (14-oz) can(s)unsweetened coconut milk
1 cupwhipping cream
1 cupgranulated sugar
1 tspcoconut extract (optional - but is a great addition)
6 Tbspaged dark rum (or rum extract)
1/2 cupfresh coconut, grated or shredded
1/4 cupgrated coconut, gently toasted - optional garnish for serving
How to Make Coconut Ice Cream with Rum
- Combine coconut milk, cream and sugar in a medium size saucepan, and heat over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add the coconut extract and rum. Adjust rum and/or coconut extract to your liking. Allow mixture to cool completely.
- Place the creamy mixture in a freezer-proof plastic container, cover with lid, and freeze for 1 hour or until it's semi-frozen but still quite soft.
- With an electric mixture, beat the semi-frozen mixture for a few minutes or until softened. Return mixture to the plastic container, and place in freezer for 1 more hour. Then repeat this beat/freeze process 3 or 4 times total until the mixture reaches a creamy, smooth consistency. Add the 1/2 cup grated coconut to the mixture during the final time you beat with the mixer. (The beating step can be done with a blender or food processor.) After the final process of beating, return the creamy smooth ice cream to the plastic container and place in freezer for several hours or until completely frozen.
- The ice cream can be served as is, or it's also excellent with a generous pinch of toasted coconut sprinkled on top of each scoop.