Name: Lemon and Toasted Coconut Ice Cream
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

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

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.