Fresh Coconut Ice Cream
- 4 cups half-and-half
- 1 cup sugar
- 1 (10-ounce) package frozen coconut, thawed
- Pinch salt
- 5 egg yolks
In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
Recipe courtesy Emeril Lagasse, 2000