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    Coconut Cream Ice Cream


    Source of Recipe


    Sheila Lukins posted by philocrates at rc

    Recipe Introduction


    "While visiting the Caribbean I just couldn't get enough coconut ice cream. Its velvety white consistency, punctuated by a hint of rum, made it irresistible. Sprinkle large scoops with toasted coconut and let this luscious treat become your new vanilla.--Shelia"

    List of Ingredients




    14 oz Coconut milk -- available in Specialty food stores
    1 c Heavy -- (or whipping) cream
    1 c Milk
    1/2 c Sugar
    1 tb Pure vanilla extract
    4 lg Egg yolks
    1/4 c Dark rum
    1/2 c Shredded coconut

    Recipe



    1. Combine the coconut milk, cream, milk, sugar, and vanilla in a heavy saucepan over medium heat. Cook until the milk is hot but not boiling and the sugar is dissolved, about 10 minutes. Remove from the heat.

    2. Place the egg yolks in a bowl and whisk to mix. Whisking constantly, slowly pour in 1 cup of the hot milk mixture and whisk until smooth.

    3. Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon, 6 to 8
    minutes. The mixture should never boil.

    4. Strain the mixture into a bowl and stir in the rum and coconut. Cool to room temperature.

    5. Freeze in an ice cream maker according to the manufacturer's instructions.

    Makes 1 quart

 

 

 

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