Wednesday, August 3, 2011

Loco for Coconut Ice Cream

When I was growing up, one of my favorite things was going to our local Baskin Robbins with my brother and sister. Two things were for sure: I would order coconut ice cream, and, my brother's would end up on the ground... Those days are gone, and sadly, I can't find coconut ice cream anymore. However, this recipe from Bruce Weinstein's The Ultimate Ice Cream Book is so rich, so creamy, and absolutely delicious. Try it, and you'll go loco, too!




Coconut Ice Cream

Ingredients:

1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract

Directions:

Preheat oven to 400°F.  Spread the coconut on a baking sheet and toast in the oven until light brown.  This should only take 3-5 minutes.  Be careful not to let it burn.  Remove from the oven and let cool.

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.  Beat in the cornstarch and salt.  Set aside.

Combine the half-and-half with the coconut milk in a heavy medium saucepan.  Bring to a boil over medium heat.  Remove from the heat and slowly beat the hot liquid into the eggs and sugar.  I use ladle fulls.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  If this happens, you can't fix it...throw it out and start again.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly, then stir in the toasted coconut, cream, and vanilla.  Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in your ice cream machine according to the manufacturer's instructions.  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. 

Click here to check out an awesome ice cream scoop!

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