Fresh Coconut Ice Cream
- Total: 37 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 20 min
- Yield: about 1/2 gallon
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- Total: 37 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 20 min
- Yield: about 1/2 gallon
Ingredients
4 cups half-and-half
1 cup sugar
1 (10-ounce) package frozen coconut, thawed
Pinch salt
5 egg yolks
Directions
- 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.
