Coconut Ice Cream

Motivated by Monkey's domesticality, I decided to tackle some recipes that have been waiting in the wings for far too long. First up - homemade coconut ice cream!

Armed with my Cuisinart (originally received as a 21st birthday present from Ann and Parisa), I set about making the custard and toasting the coconuts flakes. There are some who maybe be dismayed by the amount of cream that goes into this recipe, but not I. I persisted as only a true lover of sweets would persist.



I refrigerated the custard overnight and dashed home after work to freeze the mix. The ice cream was still pretty soft after processing but after a few hours in the freezer, it's perfect. So rich and creamy, and the toasted flakes add such a nice chewy texture. I can't wait to try a sorbet next (much friendlier on the waistline).



Coconut Ice Cream
Courtesy of The Ultimate Ice Cream Book

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

Preheat the oven to 400 degrees. Spread coconut on baking sheet lined with foil. Place in hot oven 5 to 7 min, or until light brown. Remove from oven and allow to 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 saucepan. Bring to a boil over med heat. Remove from heat and slowly beat hot liquid into eggs and sugar. Pour mixture back into pan and place over low heat. Stir constantly with whisk or wooden spoon until custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour hot custard into strainer into large clean bowl. Allow custard to cool slightly, then stir in toasted coconut, cream, and vanilla. Cover and refrigerate until cold or overnight.

Freeze according to ice cream machine instructions. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to container and freeze at least 2 hours.