PERFECTLY SATIN COCONUT ICE CREAM
Although fresh, un-cracked coconuts tend to be at their best later in the year (beginning around August), you can find bags of dried coconut shavings on the shelves year round. For this recipe, you'll want to use desiccated (dried) coconut. Avoid the wet shredded coconut sold at most grocery stores if possible... it won't give your ice cream the same flavor!
Enjoy!!
Ingredients:
(Makes about a half quart)
3/4 cup heavy cream (180 ml)
3/4 cup coconut milk (180 ml)
50 grams sugar + 13 grams sugar (separated)
1/4 cup finely shredded desiccated coconut (sweetened or unsweetened or a mix)
1/4 teaspoon salt
4 egg yolks
Bowl of ice water
Tools:
Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)
Whisk
Sieve
Large bowl & smaller bowl (ice bath)
Wooden spoon*
Thermometer*
*Ideal, not essential
Instructions:
1. Fill a large bowl with cold water and ice. Place a smaller bowl into the icy water to chill. Make sure to have a sieve nearby for later. (This will become an ice bath for cooling the custard later on.)
2. Add the cream, coconut milk, shredded coconut, salt, and 50 grams of sugar into a heavy-bottom pot or double boiler & set over medium heat. Stir until the sugar and salt are dissolved and steam begins to rise from the top. Remove from the heat.
3. Whisk the egg yolks and remaining 13 grams of sugar together in a medium bowl until lighter in color (about 2 mins). Add a splash of the dairy mixture while still whisking. Repeat until you have added about 3 - 4 tablespoons of the dairy mixture. Then add the yolk mixture back into the rest of the dairy mixture and return it to medium heat, stirring continuously with a wooden spoon. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.
4. Strain the custard into the bowl sitting in the ice bath and stir until it is cool. (about 5 mins)
5. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.
6. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. Once finished, store the ice cream in a pre-chilled, air-tight container and freeze!
This Coconut ice cream will keep for about one week.
Notes:
+ For the shredded coconut, try and avoid the wet and sticky sweetened coconut that most grocery stores offer. The desiccated (dry) kind is best for this recipe. You can use coconut chips too if your store carries them!
+ You can use either sweetened or unsweetened coconut. The recipe I followed called for sweetened, but I prefer a less sugary taste so I can focus on the coconut.
Great pairings for Coconut:
Rich & Spiced: Almond, Chocolate, Cardamom, Vanilla, Ginger, Caramel
Light & Juicy: Tropical Fruits (Mango, Banana, Pineapple etc.), Berries (Strawberry, Blueberry, etc.), Citrus / Agrume (Lemon, Lime, Grapefruit), Kaffir Leaf, Lemon Grass
