Print Friendly Recipe
- Wonderful ice cream with freshly grated coconut
- 5 cups (1175 ml) grated fresh coconut*
- 1 cup (225 ml) sugar
- 3 cups (700 ml) milk
- 5 egg yolks
- Put the grated coconut in a saucepan and add the sugar and milk.
- Bring to a boil over medium heat and cook for about 5 minutes.
- Let cool.
- Strain the liquid through a piece of cheesecloth and squeeze the coconut meat to extract as much liquid as possible.
- Reserve 2 cups (475 ml) of the grated meat and discard the rest or put it to another use.
- Put the egg yolks into a mixing bowl and beat with a whisk until smooth.
- Beat in the sweetened liquid and scrape the liquid into a saucepan.
- Heat over medium heat, stirring constantly with a wooden spoon.
- Make sure that the spoon touches the bottom of the saucepan. This helps prevent lumps.
- Cook until the mixture has a custard-like consistency and coats the sides of the spoon. (180 degrees). Do not let the sauce boil, or it will curdle.
- Immediately remove the sauce from the heat and continue stirring.
- Set the saucepan in a basin of cold water to reduce the temperature.
- Let the sauce cool to room temperature.
- Pour the custard into the container of an electric or hand-cranked ice cream maker.
- Partly freeze according to the manufacturer's instructions.
- Add the reserved 2 cups (475 ml) of coconut pulp and continue freezing until solid.
- Grated fresh coconut:
- Use 1 or 2 coconuts. It is best to use 2 in case 1 isn't sweet enough.
- Select large coconuts that are heavy and contain a lot of liquid. You can determine the amount of liquid by shaking the coconut.
- Pierce the "eyes" of the coconut with an ice pick.
- Crack the shell of the coconut in several places, using a hammer or hatchet.
- Pry out the flesh with a blunt knife.
- Pare away the dark skin.
- Grate the coconut using the coarse blade of grater or food processor.
- I don't think there is anything more extra special than home made ice cream. This is one of my favorites.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.