Creamy Coconut Ice Cream

Photo by: Claudia Alexander Creamy Coconut Ice Cream topped with Roasted Caramel Pineapple 

In my early teens my parents took the family to a fancy Polynesian restaurant, and for dessert I ordered the coconut ice cream that was served in a fresh half coconut. I was thrilled when the waiter gave me a doggie bag for my coconut, which I took home. The memory of that ice cream stuck with me and I have finally found a recipe that takes me back there.

The beauty of this recipe is that the milk and cream are infused with shredded coconut, and then the coconut is discarded, so you get the flavor without the chewy bits. The uncooked egg yolks (safe because they are pasteurized) make the texture of this ice cream beyond velvety, which gives me an overwhelming urge to run to the freezer right now. You can get pasteurized eggs at many grocery stores, including Costco and Whole Foods. I expect I will hear about some of you running to your freezer with spoons, but be careful when you do this in the dark.

NOTE: This recipe can be easily doubled.

Photo by: Claudia Alexander

Adapted from Claudia Fleming’s cookbook The Last Course

Makes 1 ½ cups

Ingredients:

• 1 cup milk

• 1 cup heavy cream

• ¾ cup shredded coconut

• ½ cup granulated sugar + 3 tablespoons

• 4 pasteurized egg yolks

• ½ teaspoon vanilla

• Pinch of salt

In a saucepan over medium heat add the milk, heavy cream, ½ cup sugar and coconut. Turn off the heat when the mixture comes to a low simmer and let it sit for 3 hours. Drain the coconut and discard. With an electric mixer, beat the egg yolks with 3 tablespoons of sugar until they become thick and a light lemon color (about 4 minutes). Pour into the milk mixture and stir to combine. Cover and place in the fridge until chilled (at least 2 hours but it can stay chilled overnight). Then freeze in ice cream maker according to instructions.

Photo by: Claudia Alexander