Toasted Coconut Ice Cream
NOTE: This ice
cream has a strong tropical flavor. Grated unsweetened coconut
delivers the best flavor. Look for this product in health foods
stores. Sweetened flaked coconut is much less flavorful and should
not be used in this recipe. Toasting the coconut brings out its
flavor.
13/4 cups whole milk
13/4 cups heavy cream
2 cups unsweetened grated coconut, toasted (see figure 22)
3/4 cup sugar
4 large egg yolks
1/2 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, heating milk and cream almost to boiling point. Add coconut to hot milk and cream and steep 30 minutes. Pour milk-cream mixture through fine-mesh strainer and into clean saucepan, pressing down on coconut to extract as much liquid as possible (see figure 20). Discard coconut. Proceed with recipe step 1, heating flavored milk and cream and 1/2 cup sugar to 175 degrees.