Mantecado De Coco (Coconut Ice Cream) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This coconut ice cream is a custard based one. The churning time depends on your ice cream maker. The yield is a guestimate. With the leftover egg whites you could make my Hummingbird Bakery Peach Meringue Cake T-R-L Hummingbird Bakery Peach Meringue Cake T-R-L or meringue cookies. Ingredients:
1 3/4 cups sugar |
4 egg yolks |
1 cup hot milk |
1/2 teaspoon salt |
2 cups cold milk |
2 cups coconut milk |
Directions:
1. Beat the sugar and yolks.
2. Add hot milk and salt.
3. Cook this over low heat until it thickens a bit.
4. Add cold milk and coconut milk.
5. Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
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