Coconut Ice Cream
Today, I made coconut ice cream! My mom’s comment: are you trying to torture me or lure me into the city? The answer was lure, but she didn’t come, so now I have a tub of fresh ice cream in my freezer. Not a bad outcome.
First, toast the coconut. In a medium saucepan over medium heat, toss the coconut for about five minutes. transfer half into a small dish and set aside.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7005.jpg?resize=840%2C630&ssl=1)
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To the medium saucepan, add the sugar, salt, milk, heavy cream and coconut milk. Heat over medium low heat, stirring occasionally, until the sugar dissolves. About 5 minutes. Remove from heat.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7007.jpg?resize=840%2C630&ssl=1)
In a medium bowl, whisk together the egg yolks.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7008.jpg?resize=840%2C630&ssl=1)
While whisking constantly, pour about a third of the hot cream mixture into the egg yolks slowly.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7009.jpg?resize=840%2C630&ssl=1)
Whisk the egg yolk mixture back into the medium saucepan.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7010.jpg?resize=840%2C630&ssl=1)
Heat over medium low heat, stirring occasionally, until the custard thickens to coat the back of a spoon. It will take 10 to 15 minutes, and the temperature of the mixture should get up to 170°F. Remove from heat and allow to steep for an hour.
After an hour, pour through a fine mesh sieve into another container. Refrigerate for at least 4 hours or overnight.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7011.jpg?resize=840%2C630&ssl=1)
When ready to churn, pour batter into an ice cream maker according to manufacturer’s directions. Churn until desired consistency, adding reserved coconut for last 2 minutes of churning.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7013.jpg?resize=840%2C630&ssl=1)
And then freeze it!
Enjoy!
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/04/IMG_7014.jpg?resize=840%2C630&ssl=1)
Coconut Ice Cream
Ingredients:
- 1 cup unsweetened shredded coconut
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup coconut milk
- 6 egg yolks
Directions:
- In a medium saucepan over medium heat, toast coconut until golden brown, about 5 minutes. Remove about half of the coconut from the pan and reserve.
- To the pan, add sugar, salt, heavy cream, whole milk, and coconut milk. Cook over medium low heat, stirring occasionally, until sugar dissolves – about 5 minutes. Remove from heat.
- In a medium bowl, whisk egg yolks.
- Slowly, while whisking constantly, pour about 1 cup of the hot cream into the egg yolks.
- Whisk the egg yolk mixture back into the saucepan.
- Cook over medium low heat until thickens and coats the back of a spoon. The temperature should reach 170°F.
- Remove from heat and allow to steep for 1 hour. Strain through a sieve into an airtight container and refrigerate for at least 4 hours.
- Churn ice cream in ice cream maker according to manufacturer’s instructions. Add reserved coconut during final 2 minutes to incorporate.
Do u used fresh coconut milk or canned??
I used canned! Just whisk it up first.