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Coconut Cream Ice Cream




Source of Recipe


Mary Ellen


List of Ingredients




Coconut Cream Ice Cream

2 cups water
3/4 cup sugar
1 large coconut*or use shredded in a bag



Recipe



Bring the water to a boil with the sugar, stirring until the sugar is dissolved. Let the mixture cool and reserve.

With a ice pick, pierce the weakest eye of the coconut. Drain the liquid and reserve it. Bake the coconut in a preheated 400°F oven for 15 minutes. Break it with a hammer, and remove the flesh from the shell. Cut the coconut meat into small pieces, transferring it in a food processor.

Strain the reserved coconut liquid through a fine sieve and add enough water to measure a total of 2 cups. In a saucepan bring the liquid to a boil, add it to the coconut in the food processor and process for 1 or 2 minutes. Let the mixture cool and strain it through a large sieve lined with a double thickness of cheesecloth into a bowl. Add the sugar syrup and chill the mixture, covered until it is cold. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.