So, for Thanksgiving, I tried a new tart recipe. It was different than any recipe I'd ever tried before. I was sure the heavens would open and angels would sing as we sliced into it.
Reality? It was horrid.
Coconut Cream Pie Ice Cream (that saved the day)
{hint: make sure all of your ingredients, other than sugar, are well-chilled}
2 eggs (pasteurized, if you'd like)
3/4 cup sugar
2 cups heavy cream
1 cup milk (2% or whole)
1 (15 oz.) can cream of coconut (such as this, not coconut milk)
1/2 cup shredded sweetened coconut
3 full graham cracker sheets (some crushed fine, some in chunks)
In a large bowl, whisk the eggs 1-2 minutes. Slowly whisk in the sugar. Once all of the sugar has been added, whisk for 1 minute more.
Whisk in the cream, milk and cream of coconut. Pour into an ice cream maker and process as directed.
With 2 minutes until the freezing cycle is over, add the coconut and graham crackers.
When the ice cream is finished, transfer to a freezer-safe container and press plastic wrap directly onto the ice cream. Freeze several hours, or until hardened. Before serving, remove from freezer and let sit on the counter for 4-5 minutes.
Coconut Cream Pie Ice cream...it'll save your day, too.
