This creamy coconut ice cream recipe gets its inspiration from the gorgeous South Pacific islands where coconuts reign supreme and infuse the cuisine with that irresistibly sweet, rich and aromatic flavor. For this recipe, be sure to use cream of coconut and not coconut milk – the islanders would not be happy with you!
CREAMY COCONUT ICE CREAM
Makes 1 quart
1 cup whole milk
1 cup heavy cream
1 cup cream of coconut
1 cup sweetened coconut, freshly flaked
1 cinnamon stick
8 egg yolks
1 ½ cups extra fine sugar
¼ cup toasted coconut flakes
Bring milk, heavy cream, cream of coconut and coconut flakes to a simmer in a heavy saucepan. Add the cinnamon stick and allow to steep for 10 minutes. Return to low heat and hold.
Whisk the egg yolks and sugar together until the sugar dissolves. Temper the warm milk mixture into the egg yolks, adding a small amount at a time. Return the mixture to the saucepan and stir constantly over low heat until it thickens. Strain through a chinois to remove the cinnamon stick and coconut flakes. Chill over an ice bath. Place in an ice cream machine and churn until you reach the desired consistency. Top with toasted coconut flakes.
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