Recipe for cooking coconut ice cream
Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.
Coconut Ice Cream2 c. milk
3 egg yolks
1/4 c. light corn syrup, warmed
3 Tbsp. melted butter
Few drops vanilla extract or flavoring
1 c. shredded coconut
Toasted coconut (for garnish) Pour milk into a heavy-based saucepan and bring to just below boiling point. Put egg yolks with the syrup into a bowl and beat until thick. Beat in the hot milk and butter. Return the mixture to the rinsed pan and cook over low heat until the custard thickens, stirring constantly — do not allow it to boil. Remove from the heat and add vanilla extract or flavoring and coconut and let cool, stirring occasionally. Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals. About 40 mins. before serving time, transfer the ice cream to the refrigerator. Serve each portion decorated with a sprinkling of toasted coconut. Serves 4.
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