Coconut Ice Cream
Recipe
Coconut Ice Cream
Coconut Ice Cream
Ingredients
1 cup light cream
1/3 cup flaked coconut
1 1/4 cups milk
2 tbsp sugar
1 egg yolk
1/8 tsp coconut extract
1 cup light cream
1/3 cup flaked coconut
1 1/4 cups milk
2 tbsp sugar
1 egg yolk
1/8 tsp coconut extract
Method
Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes. Cool to room temperature. Strain through strainer lined with double-thickness of cheesecloth, pressing coconut firmly to extract all the cream. Discard coconut and reserve the cream mixture.
Heat milk and sugar just to simmering in a medium saucepan, stirring occasionally to dissolve sugar.
Whisk about 1/4 cup hot milk mixture into the egg yolk; whisk yolk mixture back into milk mixture. Cook over medium heat 2 minutes, whisking constantly. Strain mixture through fine strainer.
Stir reserve coconut-cream mixture into milk mixture; stir in coconut extract. Cool to room temperature then chill. Freeze.
Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes. Cool to room temperature. Strain through strainer lined with double-thickness of cheesecloth, pressing coconut firmly to extract all the cream. Discard coconut and reserve the cream mixture.
Heat milk and sugar just to simmering in a medium saucepan, stirring occasionally to dissolve sugar.
Whisk about 1/4 cup hot milk mixture into the egg yolk; whisk yolk mixture back into milk mixture. Cook over medium heat 2 minutes, whisking constantly. Strain mixture through fine strainer.
Stir reserve coconut-cream mixture into milk mixture; stir in coconut extract. Cool to room temperature then chill. Freeze.
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