Coconut Hot Fudge Ice Cream

Ingredients

• 1 cup flaked, unsweetened coconut
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 1/4 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3/4 cup hot fudge, warmed slightly

Instructions

Preheat oven to 325° F. Spread coconut in an even layer on baking sheet. Toast in the oven for 5 minutes or until golden brown. Set aside to cool.

In a large mixing bowl, combine milk and sugar. Whisk until sugar is dissolved, 2 to 3 minutes. Add cream, coconut extract and vanilla extract, and whisk until combined. Follow ice cream machine's directions and add toasted coconut in the last 5 minutes of churning (about 30 minutes of churning in total).

Pour into a shallow container and drizzle in hot fudge. Use a knife to swirl hot fudge into ice cream. Freeze until solid, or 3 to 4 hours.