- Servings: 16-20 varies on scoop used
- Prep Time: 30-45 minutes
- Cook Time: 4-5 minutes for toasted coconut
- Total Time: 4 hours
|4 cups||Heavy Whipping Cream|
|Zest of 2 Lemons|
|Freshly Squeezed Juice From 2 Lemons|
|1½ cup||Shredded Coconut|
In large bowl, combine cream and sugar; stir to dissolve sugar. Then add the milk and stir.
Blend in lemon peel and juice, whisk until the mixture thickens slightly. Pour into shallow pan or covered bowl and freeze until firm, about 3-4 hours.
Before pulling ice cream out of freezer, toast coconut in oven on baking sheet for 5 minutes or
until golden in color, stirring once or twice.
Use an ice cream scooper or melon baller for ice cream balls. Then, you can roll each ball in the coconut or sprinkle on top. Put back in freezer for 5-10 minutes or until ready to serve.