Infusing the cream with toasted coconut adds even more flavor to this rich and creamy ice cream.
Toasting the shredded coconut heats up the oils inside, allowing all that flavor to be infused into the cream. Once the mixture has steeped for 30 minutes, strain, then discard the shredded coconut. Instead of sugar, sweetened cream of coconut is used to add even more coconut flavor.
When adding the hot cream into the egg mixture, do this very slowly – only a tablespoon at a time at first. You don’t want to cook the eggs and make them curdle. Vigorously whisk while you are adding the cream. After you’ve added in about 4 tablespoons, you can start to pour in the mixture a little bit faster – a small stream. Once half of the cream has been added, you can pour that milk/egg mixture back into the saucepan with the remaining cream and continue to heat it over the stove so it can thicken.
Once the custard has thickened, allow it to cool in the fridge for about an hour, then pour into an ice cream maker. Once it has churned (time is dependant on your machines’ manufactures directions), scrape it into a container and freeze until firm.
Coconut Ice Cream
- ¼ cup coconut flakes
- 1 ½ cups half and half cream
- ¾ cups sweetened cream of coconut
- 6 egg yolks
- 1/3 cup sugar
- 1 ½ cups heavy cream
- Toast the coconut flakes in a dry saucepan over high heat until golden. Reduce heat to medium, add the half and half and bring to a simmer.
- Pour into a bowl, cover and let stand for 30 minutes to allow the flavors to mix. Strain mixture through mesh sieve, pressing any excess liquid out from the coconut (discard coconut). Pour liquid back into saucepan.
- Add the cream of coconut and bring to a simmer. Remove from heat and set aside.
- In a large bowl, whisk the egg yolks and sugar together until thick. Slowly pour in a few tablespoons of the hot cream mixture, whisking vigorously the entire time. Continue to slowly pour in half of the cream mixture. Once that amount has been incorporated, the eggs will be fully tempered (will not curdle) and you can pour the egg mixture back into the saucepan with the remaining hot cream mixture.
- Continue to cook the mixture over medium-low heat until the custard thickens, about 5 more minutes. Do not allow it to boil.
- Remove from the heat, and pour into a large bowl. Stir in the heavy cream, cover and chill for 1 hour. Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm.