Prev Recipe Next Recipe

Recipe courtesy of Emeril Lagasse

Show: Emeril Live

Episode: Pot Luck Supper

Save Recipe Print

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.

My Private Notes

Name: Fresh Coconut Ice Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H37M0.000S
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