Coconut Ice CreamPosted: June 1, 2014
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!
Once 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.
Homemade Coconut Ice Cream (Courtesy of the Food Network)
2 cups half and half
2 cups lite coconut milk
8 egg yolks
3/4 cups sugar
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!