Homemade Coconut Ice Cream
- 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.