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Lemon and Toasted Coconut Ice Cream

2.2

(4)

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

  1. 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.

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