Welcome to another edition of Ice Cream Fridays. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.
Today's pick is all about coconut. Coconut, with more coconut, and coconut on top. In other words you really need to like coconut for this ice cream to be appealing to you. Luckily, I have no problems with that and might even have a little coconut addiction (but don't tell anyone). In fact, I like it so much, that this week I was busy making not one, but two ice creams (one to be featured at a later date) containing coconut.
A little more time consuming to prepare than some of my other featured ice creams, but well worth the effort. To start this ice cream, sweetened coconut gets steeped in hot milk and cream to release all of its flavor into the milk mixture. A custard is then made with the coconut flavored milk, and finally sweetened cream of coconut (I used Coco Lopez) gets added along with some vanilla extract. After giving the mix a good chilling in the refrigerator for a few hours, and before you freeze it in your ice cream maker, you can add the coconut rum, which is optional but it will greatly improve the texture of the finished ice cream. Once the mixture gets thick and starts to freeze, and just when you thought it had enough flavor, even more coconut gets added to the mix, but this time toasted.
Wow, wow, wow! This ice cream is delicious! I could happily eat this every day of my life and even non-coconut fanatics have given this ice cream the seal of approval. I was sad to see this one gone, and can't wait to make more with my leftover Coco Lopez. I know the next batch won't go to waste either!
Toasted Coconut Ice Cream
(adapted from Williams-Sonoma Collection: Ice Cream)
1 1/2 cups (375 ml) whole milk
1 1/2 cups (375 ml) heavy cream
1 1/4 cups (150 g) sweetened coconut, plus extra for optional garnish
4 large egg yolks
1 cup (250 g) sugar
4 tablespoons cream of coconut (like Coco Lopez)
1 teaspoon vanilla extract
1 tablespoon Malibu Coconut Rum (optional)
In a medium sized saucepan, combine the milk, 1 cup of the cream, and 3/4 cup (90 g) of the coconut. cook over medium heat until bubbles form around the edges of the pan, about 5 minutes. Set aside for 20 minutes, then strain through a fine-mesh sieve into a bowl, pressing against the coconut. Return the milk mixture to the pan and place over medium heat until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, combine the egg yolks, sugar, and remaining 1/2 cup (125 ml) cream in a bowl. Whisk until smooth. Gradually whisk about 1/2 cup (125 ml) of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon at low simmer, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Remove from the heat. Stir in the cream of coconut. Strain through a fine-mesh sieve into a bowl. Stir in the vanilla.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface. Refrigerate for at least 3 hours or up to 24 hours. Meanwhile, toast the remaining 1/2 cup (60 g) coconut, plus up to 1/4 cup (30 g) extra for garnish (if using), in a small, dry frying pan over medium-high heat, stirring occasionally, until lightly browned, 1-2 minutes. Transfer to a plate to cool.
Right before freezing the ice cream add the Coconut Rum to the custard mixture if desired. Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. When it is the consistency of thick whipped cream, add the 1/2 cup toasted coconut. Churn or stir until just mixed. Transfer to a freezer-safe container. Cover and freeze until firm, at least 3 hours. If desired, garnish each serving with toasted coconut.