• Coconut Ice Cream
  • Ingredients: 1 1/4 cups packed sweetened shredded coconut 1 1/2 cups half-and-half 3/4 cup canned sweetened cream of coconut 6 egg yolks 1/3 cup sugar 1 1/2 cups heavy cream 1/2 cup toasted shredded coconut (if available) Procedure: Place the sweetened shredded coconut in a large and heavy saucepan over medium-high heat. Stir the coconut until it begins to brown, approximately 7 minutes. Add the half-and-half and bring to a simmer. Remove from the heat, cover and let stand for about 30 minutes. Pour the coconut mixture through a medium-mesh sieve set over a large bowl, pressing on the coconut with a rubber spatula to extract as much liquid as possible; discard the coconut. Return the coconut milk to the same saucepan and place over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat. In a metal bowl, whisk together the egg yolks and sugar until blended. Gradually pour the hot coconut-milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium heat. Cook slowly and stirring continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it. Cook for about 5 minutes - do not allow to boil. Pour the custard through the medium-mesh sieve set into a clean bowl. Add the cream and stir well. Refrigerate the custard for about 1 hour. In an ice cream maker, move the custard and process as per manufacturer's instructions. Transfer the ice cream to a container; cover and freeze until it becomes firm, at least 4 hours or for up to 3 days. Stir in toasted coconut, if desired, toward end of freezing process. Makes 4 or more cups, serves 6 to 8.

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