Fresh Coconut Ice Cream (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
Ingredients:
4 cups half-and-half |
1 cup sugar |
1 (10-ounce) package frozen coconut, thawed |
pinch salt |
5 egg yolks |
Directions:
1. In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
2. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
3. Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
|
|