Mix milk, egg and sugar in a small saucepan. Heat the preparation over low heat without letting it boil. Stir constantly until it thickens and becomes the consistency of a light egg-milk cream. Cool to room temperature and stir in shredded coconut, whipped cream and vanilla. Place in the freezer. (at least 12 hours)
Coconut Ice Cream
Rating: 3.92 / 5.00 (172 Votes)
Total time: 30 min