Homemade ice cream of any flavor is a real treat but this coconut version feels like an even bigger indulgence. I rarely find coconut ice cream in the supermarket so this rich, sweet concoction really hits the spot when I’m craving coconut. This makes about two quarts.
It doesn’t have to be this rich. Combine milk, cream or half and half in whatever combination you want. Also, it’s easy enough to leave out the egg yolks. Just heat the cream or milk and the sugar until the sugar is dissolved.
Ingredients:
-Heavy Cream, 3 cups
-Half and Half, 3 cups
-Egg Yolks, 8
-Sugar, 2/3 cup
-Cream of Coconut, 2 cans or about 2 cups
-Shredded Coconut
Directions:
Separate the eggs and put the yolks in a large, heavy saucepan.
Whisk in the sugar until it’s well-blended.
Stir in the half and half and cream.
Cook over medium heat, stirring almost continuously, until the mixture barely starts to thicken. It’ll leave a line like this when you draw your finger across the bottom of the spoon. Don’t let it boil.
Mix in the cream of coconut.
Pour the mixture into a large bowl and refrigerate until it’s completely, totally, 110% cold. At least several hours. Better yet, overnight.
I didn’t do this because, as usual, I’d procrastinated. The custard wasn’t totally cold when I poured it into the ice cream maker and it just wasn’t going to freeze. I ended up having to resort to the backup Plan B for freezing – the old ice-and-salt ice cream maker. Luckily I had a big box of kosher salt in the pantry and it worked just as well as rock salt.
Pour the cold custard into your ice cream maker and freeze, following the instructions that came with it. If you like, you can stir in the flaked coconut as it starts to freeze.
Also, if your kid is helping you, try to get him to put a shirt on before you pick up the camera.
Let it sit in the freezer for a while before serving.
Sprinkle with extra coconut for extra goodness!