Lemon and Toasted Coconut Ice Cream Recipe

Lemon and Toasted Coconut Ice Cream Recipe

  • 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
  1. 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.
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