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Fresh Coconut Ice Cream
1
2
1
1
1
8
1
Quart Whole milk
Cup Heavy cream
Cup Coco lopez
Cup Sugar
Pinch Freshly−ground black pepper
Egg yolks; beaten
0 Ounce Frozen fresh coconut
In a large saucepan, over medium heat, combine the milk, cream, coco lopez,
sugar and pepper. Whisk until the sugar is dissolved. Bring the milk up to a
boil and then reduce to a simmer, this will scald the milk. Temper the
beaten egg yolks into the hot milk. Continue to cook until the mixture comes
back to a boil. This mixture will be thick and will coat the back of a
spoon. Remove from the heat and strain into a glass bowl. Fold in the fresh
coconut. Cover the top of the mixture with plastic wrap and cool completely.
Place the mixture in the refrigerator and chill completely. Pour the filling
into the ice cream machine and follow the instructions for the churning
time. This recipe yields about 1/2 gallon of ice cream.
Fresh Coconut Ice Cream
268
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