Fresh Coconut Ice Cream
Instructions:
- 1 Quart Whole milk
- 2 Cup Heavy cream
- 1 Cup Coco lopez
- 1 Cup Sugar
- 1 Pinch Freshly−ground black pepper
- 8 Egg yolks; beaten
- 10 Ounce Frozen fresh coconut
- In a large saucepan, over medium heat, combine the milk, cream, coco lopez, sugar and pepper.
- Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk.
- Temper the beaten egg yolks into the hot milk.
- Continue to cook until the mixture comes back to a boil.
- This mixture will be thick and will coat the back of a spoon.
- Remove from the heat and strain into a glass bowl. Fold in the fresh coconut.
- Cover the top of the mixture with plastic wrap and cool completely.
- Place the mixture in the refrigerator and chill completely.
- Pour the filling into the ice cream machine and follow the instructions for the churning time.
- This recipe yields about 1/2 gallon of ice cream.