Toasted Coconut Ice Cream |
|
 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
from originally from The Perfect Scoop- I love coconut and can't wait to try this one! Ingredients:
1 cup dried shredded coconut (unsweetened) |
1 cup whole milk |
2 cups heavy cream |
3/4 cup sugar |
1 big pinch salt |
1 vanilla bean, split in half lengthwise |
5 large egg yolks |
1/2 teaspoon vanilla extract or 1 teaspoon rum |
Directions:
1. toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.
2. heat milk and 1 cup of cream with sugar and salt until steaming.
3. add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.
4. reheat and strain the mixture, discarding coconut and vanilla bean pod.
5. whisk eggs and stream into milk mixture, whisking.
6. heat over medium heat until it coats the back of a spoon and strain
7. stir in additional cream and extract.
8. chill until very cold.
9. freeze according to ice cream maker's instructions.
|
|