Thursday, April 16, 2015

Recipe of the Week: Coconut Ice Cream



One of the earliest mentions of the coconut dates back to the One Thousand and One Nights story of Sindbad the Sailor, he is know to have bought and sold coconuts during his fifth voyage.  Historical evidence favors the European origin of the name "coconut", for no name is similar in any of the languages of India, where the Portuguese first found the fruit.

The coconut is know for its great versatility as seen in the many uses of its different parts.

Coconuts are everywhere in Maui and used in someway in just about every dish you find on the island.

I love to sit out on the lanai and watch the stars and enjoy a bowl of ice cream.

Aloha!

Enjoy!
Stacy

Coconut Ice Cream

Ingredients:

1/4 cup firmly packed sweetened flaked coconut
1 1/2 cups half and half
3/4 cup canned sweetened cream of coconut
6 egg yolks
1/3 cup sugar
1 1/2 cups heavy cream
garnish with lime zest, toasted coconut



Directions:

Put the coconut in a large, heavy saucepan and set over medium heat.  Stir the coconut until it begins to brown, about 5 minutes.  Add the half and half and bring to a simmer. Remove from the heat and cover and let stand for 30 minutes.

Pour the coconut mixture through a medium mesh sieve set over a bowl, pressing on the coconut with a spatula to extract as much liquid as possible; discard the coconut.  Return the coconut milk mixture to the same pan and set over medium-high heat.  Add the cream of coconut and bring to a simmer.  Remove from heat.

In a large bowl, whisk together the yolks and sugar until combined.  Slowly add a few ladles of the hot cream of coconut mixture into the yolk mixture, whisking constantly to temper the egg yolk mixture. Add the entire mixture back into the pan.  Set over medium low heat and cook, stirring slowly and continuously with a spatula until the custard thickens, about 5 minutes.  DO NOT allow the custard to boil.

Pour the custard mixture through a medium mesh sieve set over a clean bowl.  Add the heavy cream and stir well.  Refrigerate the custard until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days.

To serve, garnish 2 scoops with lime and toasted coconut.

Makes 1 quart



Image found on Google Images
Recipe found on Williams-Sonoma