Coconut Ice Cream

Coconut Ice Cream

Coconut Ice Cream

   This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

Prep Time 30 minutes Cook Time 30 minutes
cool and freeze time 4 hours Total Time 1 hour
Servings 6 Calories 668 kcal


Ingredients

• 6 egg yolks
• 3/4 cup sugar
• 1 cup loosely packed sweetened shredded coconut
• 1 cup half-and-half
• 1 cup heavy cream
• 1 cup light coconut milk canned
• 14 ounce can coconut cream

Instructions

1. In a large bowl, whisk together the egg yolks and the sugar until light and fluffy. Set aside.
2. Add the coconut to a medium sized heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes, but do not allow to burn. Add the half and half, heavy cream, coconut milk, and coconut cream and bring to a simmer. You want to scald the mixture without it coming to a boil. Just before it starts to boil, turn the heat off.
3. Slowly pour the hot coconut milk mixture into the yolk mixture, starting with a small amout at first, whisking constantly. Once you've added enough to warm the egg mixture, add a little more, always whisking, until everything has been combined and well mixed. Then pour the mixture back into the pan.
4. Set over medium-low heat and cook, stirring slowly and continuously, until the custard thickens. You know its done if you can wipe your finger across a coated spatula and it leaves a trail. This takes about 5 minutes. Do not allow the custard to boil.
5. Pour the custard into a clean bowl and place over an ice bath to cool while occasionally stirring to mix the hot with the cool. Refrigerate the custard until cold, at least 1 hour.
6. This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.
7. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Make sure your container has been frozen at least over night prior to starting. I have a Cuisinart and had to make the ice cream in two batches, one right after the other, and the mixing process took about 30-45 minutes per batch. Transfer the ice cream to a container, cover and freeze until firm, at least 4 hours. Makes about 1 quart.

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