Coconut Ice Cream

It’s that time of year again: It’s time for Edmontonians to revel in all things summer. That means BBQs and ice cream, cold patio beers and burgers, campfires under the never setting sun and warm, lovely weather. Soak it all in, Edmonton. We deserve it. At this time of the year, I start jonesing hard for ice cream. That’s why I bring you my inaugural summer ice cream recipe. This time, it’s coconut! I’ve always loved coconut ice cream, especially Pinochio’s Ice Cream. It’s creamy, nutty and sweet flavour make my tongue dance with delight!

DSC05332First things first, I was delighted that the recipe I found online actually contained a whole lot less fat than I anticipated (bonus!).

DSC05333Step 1: bring milk, half and half and coconut milk to a simmer in a saucepan.

DSC05334Next, using an electric mixer, blend sugar and egg yolks until it has the consistency of mayonnaise.

DSC05336Like this!

DSC05335Once the milk is simmering, it’s time to temper it into the egg yolk mixture. That means adding it, bit by bit, while you are continuously mixing the yolk mixture. As you can imagine, it is extremely difficult to take a picture of this step, unless you have a third arm.

DSC05337Here it is, tempered!

DSC05338Add it back to the pot, and heat over medium-low, stirring constantly, until the mixture begins to thicken.

DSC05339It will take about 15-20 mins, but it will worth every second of standing over the pot, in the end. Trust me. Also, I got to read a magazine while stirring! Way to multitask, eh?

DSC05340Transfer back to your bowl, and let it refrigerate over night.

DSC05341Pop it into your ice cream maker.

DSC05342And let it do it’s magic for 20-30 mins (according to your ice cream maker’s instructions.)

DSC05343Et le voila, incredibly creamy, with not nearly as much fat as you’d expect.

DSC05346Let firm up in the freezer for a while, and serve a top a tasty cone.

image(2)Enjoy in your backyard on a lovely summer’s evening.

Homemade Coconut Ice Cream (Courtesy of the Food Network)

2 cups 1 % milk
2 cups half and half
2 cups lite coconut milk
8 egg yolks
3/4 cups sugar
Bring milk, half and half, and coconut milk to simmer in heavy saucepan for a few minutes.

Whisk the egg yolks and sugar together, long enough to dissolve the sugar and until it looks like mayonnaise.

Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring constantly, until mixture starts to thicken. Transfer back to bowl and chill immediately in the fridge. Refrigerate overnight.

Churn in your ice cream machine. Transfer to a Tupperware and pop it in the freezer. Let firm in the freezer for at least 30 minutes then serve. Enjoy, a lot!

 

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2 Comments on “Coconut Ice Cream”

  1. […] boy – I have to make those again soon!).  Justin’s new favourite ice cream recipe is coconut, thanks to the amazing recipe I concocted, and his favourite recipe, by far, that I’ve ever […]

  2. […] it every single day. I looooove making my own ice cream. I’ve made Cardamon Cherry Ice Cream, Coconut Ice Cream, Pistachio Ice Cream, and my two absolute favourites: White Chocolate Raspberry Ice Cream (drool) […]


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