This is a pretty decent recipe, but it doesn’t result in a creamy ice cream that you may be used to. Rather, it’s a little gritty from ice crystals that form when it freezes. It does taste great, but don’t freak out about the texture. In the instructions, I’ll note a couple of possible changes that may make it turn out with a bit of a different texture.
No matter what, it’s worth a try, given that it’s inexpensive and easy to make.
I found this recipe in a book long ago, and the copy I made doesn’t show the book title or author–and of course, I can’t remember.
What you’ll need:
- 1 cup coconut milk (I used coconut cream)
- 0.75 cups heavy cream (whipping cream)
- 0.25 cups sugar (I wonder how brown or raw sugar would make it turn out)
- 2T unsweetened dried shredded coconut (or 3T shredded fresh coconut)
- 2 eggs
What to do:
Combine the coconut milk, cream, sugar and coconut in a saucepan and bring to a boil. While that’s heating up, beat the eggs in a large bowl. As soon as the cream mixture boils, whisk it into the eggs. Make sure to whisk thoroughly. I’m not sure, but I think the 212-degree cream mixture would kill any bacteria in the eggs as it’s whisked into them. From a food-safety perspective, that’s your call if it’s safe or not.
After the mixture cools to a more reasonable texture, the recipe says to pour the cream/egg mixture into a small loaf pan, then freeze it until firm. After making it once, I would recommend—before pouring into the loaf pan—going at the mixture with an immersion blender or electric beater while it’s still in the bowl, trying to whip as much air as possible into it. (Just like Dairy Queen ice cream—Surprise!!!, you’re paying for mostly air!.)
Regardless of your preparation method, once the mixture is in the loaf pan and frozen, the original recipe says to beat it—which is impossible because it’s solid. Hence, why I recommended doing so before adding it to the loaf pan. BUT, at this point, you could let it thaw a bit, and hit it with the beater again to get more air into it.
Adding some toasted coconut over the top is a great way to serve this, and it goes great with coconut macaroons.
Serve cold (heh heh).
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