Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Coconut Ice Cream
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- Level: Easy
- Total: 12 hr 20 min
- Prep: 12 hr
- Cook: 20 min
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- Level: Easy
- Total: 12 hr 20 min
- Prep: 12 hr
- Cook: 20 min
Ingredients
CREMA
Directions
- In food processor, combine coconut meat and milk. Puree until finely chopped. In saucepan pour canned coconut milk and whole milk. Bring to a boil. In small bowl beat together eggs and sugar until pale yellow and thick. Pour the hot milk mixture slowly into eggs and whisk until combined. Stir in crema, pureed coconut and vanilla. Refrigerate until cold. Pour chilled custard mixture into ice cream maker and processes. Store in freezer.
CREMA
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
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