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Toasted Coconut Ice Cream
Ingredients:
2 (12 oz.) cans evaporated milk
1 c. sugar
4 tsp. vanilla
2 c. whipping cream
1 1/3 c. flaked coconut, toasted
2 (12 oz.) cans evaporated milk
1 c. sugar
4 tsp. vanilla
2 c. whipping cream
1 1/3 c. flaked coconut, toasted
Directions:
In a small saucepan combine evaporated milk and sugar; cook and stir till sugar is dissolved. Remove from heat; stir in vanilla. Cool slightly; refrigerate 1 1/2 to 2 hours or till well chilled. Stir in cream and coconut.
Freeze in a 3 to 4 qt. ice cream freezer. Ripen 4 hours. Makes 1 1/2 qts.
In a small saucepan combine evaporated milk and sugar; cook and stir till sugar is dissolved. Remove from heat; stir in vanilla. Cool slightly; refrigerate 1 1/2 to 2 hours or till well chilled. Stir in cream and coconut.
Freeze in a 3 to 4 qt. ice cream freezer. Ripen 4 hours. Makes 1 1/2 qts.
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