Homemade ice cream has been one of the most fantastic ideas we’ve had in the past year and The Perfect Scoop has seriously been the best cookbook purchase I made in the past year.  It seems like each recipe we try is better than the previous one and this banana toasted coconut is no different.  I’m a huge fan of anything toasted coconut and this recipe is the only ice cream I’ve been thinking about since I came across the recipe a few weeks ago.

The recipe is for a creamy and delectable French-style ice cream that takes a little bit of time to make but is more than worth the effort.  I thought it was a little strange that Lebovitz instructs to toss the toasted coconut after it steeps in the heavy cream-milk mixture but the coconut flavor is fully prominent even without the actual coconut in the ice cream.  I should note that the banana was not in the original recipe but we love the combination of banana and coconut and since I had some frozen slices, I mixed about in about 1 cup after the mixture was finished churning.  I couldn’t have been happier with how this recipe turned out and it’s definitely one I’ll be making again.