Homemade ice cream

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Debbie Iverson from Harmons Cooking School joined us to make easy and tasty homemade ice cream. 

Coconut Ice Cream

Ingredients:

  • 15 ounces cream of coconut
  • 1 pint half and half
  • 1 pint heavy cream
  • 1 teaspoon vanilla
  • 1 cup shredded coconut, toasted (I use Woodstock Organic shredded coconut)

Directions:

  1. Pre-heat oven to 350 degrees. Spread coconut on 13”x18” baking sheet. Bake 3 to 5 minutes, stirring occasionally. Remove from oven. Set aside and let cool.
  2. Using 2 quart mixing bowl add half & half, cream of coconut, cream, and vanilla. Stir until sugar well mixed.
  3. Add mixture to 2 quart ice cream canister Freeze in ice cream maker according to manufacturer’s directions. About 15 to 20 minutes into freezing when ice cream starts to set up add toasted coconut.
  4. Makes about 2 quarts

Mango Ice Cream

Ingredients:

  • 2 ½ cups half and half
  • 1 cup sugar
  • 1 cup mango puree
  • juice from 1 lemon
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • Extra chopped mango for garnish (optional)

Directions: 

  1. Using 2 quart mixing bowl add half & half, sugar, mango, lemon juice, cream and vanilla. Stir until sugar is dissolved.
  2. Add mixture to 2 quart ice cream canister Freeze in ice cream maker according to manufacturer’s directions.
  3. Garnish with chopped mango if desired.
  4. Makes about 2 quarts

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