I remember reading somewhere once that Dolly loved “anything coconut” so a coconut ice cream was my first thought for this dessert. And since coconut has such a southern feel to it, it was perfect.
1/2 cup heavy cream
2 1/2 cups whole milk
1/4 cup nonfat dry milk powder
3 egg yolks
1/2 cup Coco Lopez (Usually found with Cocktail mixers in your local supermarket)
1/4 cup sugar
1/4 teaspoon salt
1 cup toasted unsweened coconut
Whisk together the egg yolks and the 1/4 cup of the sugar together in a mixing bowl. Set aside. In a saucepan, combine the heavy cream, whole milk, milk powder and Coco Lopez. Bring to a simmer, over medium heat, whisking occasionally. Pour a little of the liquid into the egg yolk mixture. Whisk to combine. Return to the saucepan and cook, stirring constantly until slightly thickened.
Whisk in the salt. Add toasted coconut and allow to steep for 30 minutes. Strain through a fine mesh strainer or cheesecloth. Chill completely before freezing.
Toasted Vanilla Meringue
Remember how you bought that single, overpriced vanilla bean for that one recipe that swore you just HAD to have it? And then they said, don’t worry, once you’ve scraped all the seeds out of the bean it’s great for adding to a container of sugar for making vanilla sugar. I’m guessing most of us have fallen for this and quite possibly have this sugar with the lone vanilla bean still in it. Here’s a delicious use for the bean. If you have one, place it on a small baking sheet and toast it at 350 degrees for 15-20 minutes. It should smell up your kitchen. Once cooled, the bean will be hard and crunchy. Grind it in a well cleaned coffee grinder. (I grind granulated sugar in mine to clean it out first. (Sugar…so many uses.)
2 egg whites
Pinch of cream of tartar
3/4 cup powdered sugar
1 toasted vanilla bean, ground
1/2 teaspoon vanilla extract
Whip the egg whites and cream of tartar until soft peaks form. Add the powdered sugar, a tablespoon at a time until you’ve added it all. This will take a while, but the result will be a shiny, light, airy meringue. Fold in the ground vanilla, and the vanilla extract. Spread onto a parchment lined baking sheet to about 1/4 inch thickness. Bake in your oven at the lowest temperature possible. If you have a food dehydrator, even better. Skip the oven part. Bake or dehydrate until completely dry and crunchy. Break into small pieces.
Raspberry Cool Whip Ripple
There’s just something about Dolly that says Cool Whip to me. I didn’t feel like this ice cream would be complete without it. And it definitely needed something pink.
1/2 regular sized Cool Whip tub
1 six ounce container fresh raspberries
a few drops red food coloring, optional
Divide the Cool Whip in half and place half in a mixing bowl. Puree the berries in a blender and strain though a fine mesh strainer or cheesecloth into the mixing bowl of Cool Whip. Fold to combine. Add the red food coloring, if using. Transfer to a pastry bag or a squeeze bottle.
Freeze the ice cream according to your ice cream makers instructions. As you’re transferring it to an airtight container, layer it with swirls of the raspberry Cool Whip and chunks of the meringue. Freeze overnight before serving.