Coconut Ice Cream
This Coconut Ice Cream recipe is a luscious tropical treat that combines the rich flavors of sweetened cream of coconut and toasted coconut. Creamy and decadent, this ice cream is a delightful escape to a sunny paradise with every scoop. Follow these steps to create your own batch of homemade coconut heaven.
— Constant Cookbook
Ingredients
- 1/4 cup firmly packed sweetened flaked 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
Instructions
- Put the coconut in a large, heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes. Add the half-and-half and bring to a simmer. Remove from the heat. Cover and let stand for 30 minutes.
- Pour the coconut mixture through a medium-mesh sieve set over a bowl, pressing on the coconut with a silicone spatula to extract as much liquid as possible; discard the coconut. Return the coconut milk to the same pan and set over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat.
- In a large bowl, whisk together the egg yolks and sugar until combined. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Slowly pour the hot coconut-milk mixture into the yolk mixture, whisking constantly, then pour the mixture back into the pan. Set over medium-low heat and cook, stirring slowly and continuously with the silicone spatula, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 5 minutes; do not allow the custard to boil.
- Pour the custard through the medium-mesh sieve set over a clean bowl. Add the cream and stir well. Refrigerate the custard until cold, about 1 hour.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart.
- Adapted from Williams-Sonoma <i>Essentials of Latin Cooking,</i> by Patricia McCausland-Gallo, Deborah Schneider &amp; Beverly Cox (Oxmoor House, 2010).
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