Fresh Coconut Ice Cream
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.
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
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.