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Epicurious

Coconut Ice Milk

Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.

Recipe information

  • Yield

    Makes 1 1/2 quarts

Ingredients

2 cups unsweetened coconut milk
2 cups half-and-half
1 cup sugar

Preparation

  1. In a large bowl, whisk together the ingredients. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer to airtight containers, and store in the freezer up to 10 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrozen DessertDessertCoconut MilkSnackNut FreeVegetarianGluten FreeMake AheadNo-CookCookbooks
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