Thursday, June 7, 2012

toasted coconut ice cream


We are in TEXAS right now!!!
Woohoo for family roadtrips to see family!!!

In reality, we are in between moves from Camp Lejeune, NC to Quantico, VA and wanted some non-living-out-of-a-box downtime.
So, we decided that three weeks of living-out-of-a-suitcase would be better ;)

Ok, I digress.
So, we are gone from Eastern North Carolina but I still miss a few things hardly anything.
But, one of those "hardly"s was this super cool little ice cream shop in downtown Wilmington.

You can smell the waffle cones baking from two blocks away.


Their toasted coconut ice cream was one of my faves and I tried to recreate it here.
Not perfect - this one is waaaaaay richer (not for the swimsuit figure, I'm afraid) - but it'll do.
Until I try a new recipe :)

Toasted Coconut Ice Cream
Makes a quart or two.
8 egg yolks
2/3 cup sugar
3 cups heavy cream
3 cups whole milk
2 cups cream of coconut
Shredded coconut, toasted

Put the yolks in a large, heavy saucepan. Whisk in the sugar until it’s well blended. Stir in the cream and milk. Cook over medium heat, stirring almost continuously, until the mixture barely starts to thicken but don’t let it boil!  It should be around 170-175*, if you are using a candy thermometer. Mix in the cream of coconut. Pour the mixture into a large bowl and refrigerate until it’s chilled, about 6 hours or, preferably, overnight. Pour the cold custard into your ice cream maker and freeze, according to the instructions on your ice cream maker.  In the last 5 minutes, stir in the toasted coconut.
*Now, I didn't specify an amount because you can go crazy here or just put a scarce amount in to get the chewy texture.  I usually go crazy.  But the flavor from the coconut cream is definitely enough so choose as you will!*
Scoop up and enjoy!

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