Tahitian Toasted Coconut Ice Cream
4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt
1/2-3/4 cup coconut, toasted
Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.
Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.
Recipe by Madeline and Amy Richardson