Toasty Coco & Pecan Cream

Toasted Coconut & Pralines n’ Cream meet, becoming flavor friends in one pint!

PREP: 30mins || BAKE: 15min || COOK: 10min || CHILL: 14hr || COOK 2: 25min // CHILL: 4hrs || CHURN: 20-30mins

Custard Base

  • 1 Package Sweetened Coconut (extra can be used as a topping or for extra crunch on a breakfast parfait)

  • 1 Cup Whole Milk

  • 2 Cups Heavy Whipping Cream

  • 5 large egg yolks

  • 1/4 Cup White Sugar

  • 1/2 Cup Light Brown Sugar

  • 1 Vanilla Bean (Split and Scraped)

  • 2 Tbsp Coconut Cream (Solids at the top of the Coconut milk can)

  • 1/4 Tsp Kosher Salt

Butter Toasted Pecans

  • 1 Cup Pecans

  • 3 Tbsps Salted Butter

  • 1 Tsp Kosher Salt

Caramel Sauce

Toast the Coconut

  1. Preheat the oven to 300 degrees F

  2. Spread the shredded coconut out onto a baking sheet

  3. Toast the coconut for 10mins, stirring and toasting an additional 5mins

  4. Coconut can burn easily, keep an eye, and your nose on the coconut during this process

  5. When the coconut is done remove it from the baking sheet to prevent over cooking or burning

Toast the Pecans

  1. In a large sauté pan, under medium heat, melt the butter and add the Pecans

  2. Cook for 10-15mins until the pecans are a deep brown, and the pan has strong nutty aromas

  3. Sprinkle with salt and remove from the pan to prevent over cooking or burning the pecans (be sure to scrap all additional butter out of the pan, this has great flavor of the pecans)

Infuse the Cream

  1. Heat the Milk, Cream, the two sugars, salt, vanilla bean, 2 cups of the shredded coconut, and the pecans in a medium sauce pan

  2. Stir until the sugar has dissolved and the mixture is fragrant

  3. Pour the heated mixture into a bowl and let cool on the counter before covering in plastic wrap and chilling for 14 - 24hrs so the coconut and pecan flavors can infuse.

Make the Custard Base

  1. Remove the infused cream mixture from the fridge, pour through a fine mesh strainer into a clean medium sauce pan

  2. Heat the strained cream mixture under medium heat until it steams but try to not boil it

  3. Meanwhile add the 5 egg yolks to a medium mixing bowl and whisk to break all the yolks

  4. Slowly stream 1 - 2 cups of the heated cream mixture into the egg yolks whisking the entire time to prevent cooking the eggs

  5. Then pour the whisked egg mixture back into the sauce pan with the remaning cream

  6. Stir the whole mixture under medium heat for 10-15 minutes until it has thickened to a loose custard texture (Coats a back of a spoon with a thick layer)

  7. Remove from the heat, and pour into a bowl, cover and chill for 4hours to overnight

Churn & Freeze

  1. Remove the finished custard mixture from the fridge and pour through an additional fine mesh strainer into the ice cream maker base (just to catch any final pieces in the cream

  2. Churn to your ice cream makers instructions 20-30mins

  3. Immediately place into freezer safe containers and freeze, at least 2 hours before scooping and serving