Fresh Coconut Ice Cream

Name: Fresh Coconut Ice Cream
Cook time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Other
Ingredients: 1 quart whole milk; 2 cup heavy cream; 1 cup coco lopez; 1 cup sugar; 1 pinch freshly ground black pepper; 8 each egg yolks, beaten; 10 oz frozen fresh coconut

A rich custard-based coconut ice cream made with whole milk, heavy cream, coco lopez, and frozen fresh coconut — churned in an ice cream maker to half-gallon yield.

Fresh Coconut Ice Cream prepared as a finished dish

Cook: 40 min
Total: 40 min
Yield: 8 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

Shopping list for 8

Instructions

1
In a large saucepan over medium heat, combine milk, cream, coco lopez, sugar, and pepper. Whisk until sugar dissolves. Bring to a boil, then reduce to a simmer (scalding the milk).
2
Temper beaten egg yolks into the hot milk mixture. Continue cooking until mixture comes back to a boil — it will be thick and coat the back of a spoon.
3
Remove from heat and strain into a glass bowl. Fold in fresh coconut.
4
Cover top with plastic wrap and cool completely. Chill in refrigerator until completely cold.
5
Pour into ice cream machine and churn according to manufacturer's instructions. Yields about 1/2 gallon.

Ingredients

Servings

Original recipe

Shopping list for 8

Instructions

1
In a large saucepan over medium heat, combine milk, cream, coco lopez, sugar, and pepper. Whisk until sugar dissolves. Bring to a boil, then reduce to a simmer (scalding the milk).
2
Temper beaten egg yolks into the hot milk mixture. Continue cooking until mixture comes back to a boil — it will be thick and coat the back of a spoon.
3
Remove from heat and strain into a glass bowl. Fold in fresh coconut.
4
Cover top with plastic wrap and cool completely. Chill in refrigerator until completely cold.
5
Pour into ice cream machine and churn according to manufacturer's instructions. Yields about 1/2 gallon.

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