Email to Cat      

Mexican: Helado de Coco (Coconut Ice Cream)

Source of Recipe


From "Culinary Mexico"



List of Ingredients



• 2 tsp arrowroot powder or cornstarch
  
• ½ gallon whole milk
  
• 1 quart half-and-half
  
• 4 cans unsweetened coconut milk
  
• 1 vanilla bean, cut in half lengthwise
  
• 1½ cups sugar *
  
• 1 whole egg, plus 3 egg yolks, well beaten
  
• ½ tsp salt
  






Instructions



1. Blend the arrowroot powder with ¼ cup of the milk until smooth. Combine this with the rest of the milk, half-and-half, and coconut milk; place in a cooking pot along with the vanilla bean and sugar. (If using vanilla extract, do not add until the cooking process is complete.) Warm over medium heat until almost boiling, stirring constantly.
   
   
2. Carefully combine 1 cup of the hot mixture with the eggs to temper. Mix the tempered eggs and the rest of the milk together and bring to a gentle boil. Reduce heat and simmer for 5 minutes while stirring constantly.
   
   
3. Cool completely. Discard the vanilla bean, and place in an ice cream freezer. Follow your freezer's directions.
   
   Makes just over 1 gallon.
   
   






Final Comments


* Raw or turbinado sugar tastes more like the sugar used in Mexico.