Looking for a recipe for homemade coconut ice cream?
Written by Guest on September 30th, 2011Question by ibrmedic: Looking for a recipe for homemade coconut ice cream?
I am looking for a recipe for homemade coconut ice cream. I have searched on-line and found many that call for coconut cream and shredded coconut. I am looking for one that would be made like vanilla ice cream but with coconut extract.
Best answer:
Answer by Nocturnal_Nisha
Tools: cookie sheet, sauce pan, strainer, ice cream maker
Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract
Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next evening.)
This delicious recipe is from: The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More by Bruce Weinstein. The ice cream was made with a Cuisinart ICE-20 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt, and Sorbet Maker.
What do you think? Answer below!
September 30th, 2011 at 1:37 am
this is all i could find.
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions.
Do not confuse sweetened cream of coconut-used in this recipe-with unsweetened coconut milk or cream. The sweetness in this recipe comes from the cream of coconut.
September 30th, 2011 at 1:40 am
I use Cuisinart 1 1/2 quarts ice cream maker.
SIMPLE VANILLA ICE CREAM
Makes: Ten 1/2-cup servings
2 cups heavy cream, chilled
1 cup whole milk, chilled
3/4 cup sugar
1 teaspoon vanilla extract
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine ON and let mix until mixture thickens, about 20 – 25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
Variations:
Creamy Coconut: Omit vanilla extract and add 1/2 teaspoon coconut extract. Add 1/4 cup shredded coconut during the last 5-10 minutes of freezing.
September 30th, 2011 at 2:15 am
http://thaifood.about.com/od/thaidesserts/r/coconuticecream.htm
September 30th, 2011 at 2:35 am
You will get the complete ice cream from http://tastyland.blogspot.com/