Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Coconut Ice Cream

    Source of Recipe

    From "Williams Sonoma: Cooking at Home" by Chuck Williams

    Recipe Introduction

    "For a double coconut ice cream, stir cup toasted shredded coconut into the ice cream during the final minute of processing. To make a colorful parfait, layer the ice cream in tall footed glasses with diced tropical fruit."

    List of Ingredients

    ◦ 1 cups firmly packed sweetened flaked dried coconut
    ◦ 1 cups half-and-half
    ◦ cup canned sweetened cream of coconut
    ◦ 6 egg yolks
    ◦ ⅓ cup sugar
    ◦ 1 cups heavy cream


    In a heavy saucepan over medium-high heat, stir the flaked coconut until it begins to brown, about 7 minutes. Add the half-and-half and bring to a simmer. Remove from the heat. Cover and let stand for 30 minutes.

    Pour the coconut mixture through a medium-mesh sieve set over a bowl. Press firmly on the coconut to extract as much liquid as possible; discard the coconut. Return the coconut milk to the saucepan and place over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat.

    In a bowl, whisk together the egg yolks and sugar until blended. Gradually add the hot coconut-milk mixture into the yolk mixture while whisking constantly. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and constantly with a heat-resistant spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes. Do not allow to boil.

    Pour the custard through a medium-mesh sieve set over a clean bowl. Add the cream and stir well. Let cool, cover, and refrigerate until very cold, at least 3 hours or up to 24 hours.

    Pour the custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to a covered container and place in the freezer until firm, at least 4 hours or up to 3 days.

    Makes about 4 cups

    ❧ Storing Your Treats:
    Store frozen desserts in the part of the freezer that is consistently the coldest. Do not keep them near the freezer door, where they may thaw partially each time the door is opened. Place a piece of plastic wrap directly on the surface of the dessert to help prevent freezer burn.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |