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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A basic, rich ice cream. Time does not include chilling. Ingredients:
2 cups cream, milk or 2 cups half-and-half |
1/2 cup sugar |
6 egg yolks |
1/2 cup dried unsweetened dried shredded coconut, toasted if you like |
1 cup coconut milk |
Directions:
1. Place the cream and 1/4 cup sugar in a medium heavy bottomed saucepan. Heat, stirring occasionally, until steam rises from the cream.
2. Using a whisk or electric mixer, beat 1/4 cup sugar with the egg yolks until light yellow and thick. this should take 2-4 minutes.
3. Beat in 1/2 cup hot cream then gradually stir into the saucepan with the remaining cream.
4. Cook over medium-low heat, stirring almost constantly until the mixture reaches 175°F-180°F, or is slightly thickened. Do not allow to boil. The mixture should coat the back of the spoon and leave a trail if you run your finger across it.
5. Stir in the coconut and coconut milk. Pour into a covered container and chill to 40°F
6. Churn in an ice cream maker according to manufacturer's directions. Serve immediately or freeze. Eat within 2 days.
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