Coconut ice cream
Instructions:
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The only way to get true coconut flavor in ice cream is to use a fresh whole coconut. The extra effort is worth it!
- 1 medium coconut, with liquid;
- 2 cups milk, scalded;
- 3 egg yolks;
- 3⁄4 cup sugar;
- A pinch of salt;
- 2 cups heavy cream.
- With hammer and screwdriver or nail, tap holes in the 3 eyes of the coconut, drain out the liquid, and reserve it. Split the coconut and pry out the meat. In a food processor with the shredding blade in place, shred the coconut meat.
- Place shredded coconut in a bowl and pour hot milk over it. Marinate 1 hour, then drain through fine cloth over a bowl. Squeeze out all the milk. There should be about 11⁄2 cups coconut milk. Mix with the liquid from the coconut.
- Beat the egg yolks and sugar in a bowl, until thick and lemoncolored. Add salt. Bring coconut milk to a boil and stir a small part of it into the egg mixture. Add the egg mixture to the pan with the coconut milk over low heat and stir until thickened. Do not boil. Cool.
- Whip the cream until soft peaks form, and combine with the coconut-egg mixture. Freeze in a mechanical or hand-cranked freezer according to the manufacturer's directions.