Coconut Ice Cream
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)
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
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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