Recipe courtesy of Emeril Lagasse
Fresh Coconut Ice Cream
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- Total: 37 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 20 min
- Yield: about 1/2 gallon
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 19 g
- Saturated Fat
- 13 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 91 mg
- Sodium
- 53 mg
- Total: 37 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 20 min
- Yield: about 1/2 gallon
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 19 g
- Saturated Fat
- 13 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 91 mg
- Sodium
- 53 mg
Ingredients
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.
