Ingredients for Mounds Ice Cream
- Granulated Sugar
- 1/4 teaspoon salt
- Coconut Milk
- 2 cups whole milk
- 2 large eggs
- Heavy Whipping Cream
- Vanilla Extract
- Sweetened Flaked Coconut
- Dark Chocolate Bars
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How to Make Mounds Ice Cream
- In a heavy saucepan, combine 1 cup granulated sugar, 1/4 teaspoon salt, 1 cup sweetened shredded coconut, and 2 cups whole milk.
- Cook over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
- Reduce heat to low.
- In a medium bowl, lightly whisk 2 large eggs.
- Slowly whisk 1 cup of the hot milk mixture into the eggs to temper them. Pour the tempered egg mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 3-4 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Discard solids. Cover and refrigerate until completely chilled, preferably overnight.
- Once chilled, stir in 1 cup heavy cream, 1/2 cup sweetened shredded coconut, and 1 teaspoon vanilla extract into the chilled custard.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
- Gently fold in 1/2 cup shaved dark chocolate into the thickened ice cream. Transfer to an airtight container and freeze for at least 2 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
1087g
Fat
629g
Carbs
97g
