Coconut Ice Cream

Coconut Ice Cream

Coconut Ice Cream is rated 4.7 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

For a double coconut treat, stir 1/2 cup toasted shredded coconut into the ice cream during the final minute of processing. To make a colorful sundae, garnish the ice cream with sliced or diced tropical fruit, such as papaya or mango. For a more savory variation, serve with sliced avocados and drizzle the ice cream with extra-virgin olive oil and coarse sea salt.

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

Directions:

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 Essentials of Latin Cooking, by Patricia McCausland-Gallo, Deborah Schneider & Beverly Cox (Oxmoor House, 2010).

Rated 4 out of 5 by from Really delicious by cutting back the sugar Used Coco Lopez cream of coconut, which is very sweet, and balanced it by using unsweetened coconut flakes to steep in the milk. I also cut back on the sugar. The next time I make it, will cut back one yolk since the ice cream was a bit eggy. Overall great toasted coconut flavor and texture.
Date published: 2016-08-02
Rated 5 out of 5 by from Excellent recipe I hardly ever eat an entire vat of ice cream after making it but I ate all of this myself (over the course of a few weeks, ha)! Next time I might cut back on the coconut cream a bit because it was on the border of being too sweet. But overall, silky, creamy, and brought me back to the islands. Instead of discarding the coconut from the first step, I added that to the mix in a few minutes before the ice cream was done. It had a more mellow flavor, which worked because there was already a strong enough coconut flavor. I also added a 1/2 cup of chopped macadamia nuts which took it to the next level! Next time I will consider adding in caramel swirl to replicate what I had at Lappert's in Kauai =)
Date published: 2013-11-15
Rated 5 out of 5 by from Worth the Effort This recipe, though a bit laborious, is entirely worth the effort, because the payoff is nothing short of incredible. The texture of the finished ice cream is as close to perfect as I've ever encountered. You can't feel even the tiniest ice crystals as you eat it, it's so smooth and creamy. And, if you opt to add 1/2 cup of toasted coconut flakes during the last minute of churning, as I did, you'll be treated to even more wonderful texture, as the flakes will stay crunchy. It helps that toasted coconut is one of my favorite foods, and this is chock full of the flavor of it. Everything about this ice cream from the flavor to the texture is, well, incredible. I imagine this will become a staple of my freezer, because, as ice cream, it's a simple enough dessert to eat that it will do on any occasion, but it's also complex, rich and just plain amazing enough to serve even on special occasions.
Date published: 2013-07-31
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