SSS # 14 - Toasted Coconut Ice Cream

The Sunday Slow Scoopers, a group of food explorers from the Slow Travel community, have been working our way through David Lebovitz's wonderful ice cream book - the Perfect Scoop. In fact, with winter on the doorstep, we are almost at the end of our exploration. Next up - soups!

I think Paul is happy about that. Yesterday when I mentioned that I was making ice cream his response was: 'More ice cream? Isn't it time to start the soup . . .?'

Deborahselected this recipe. I was not looking forward to it because Paul doesn't like coconut. Silly me, I should have known that it would be wonderful and he would be purring while he licked his spoon.

A perfect coconut ice cream doesn’t just toss a cup of shreds into a vanilla custard and freeze them up. Instead, it starts by infusing warm dairy with freshly-roasted coconut, steeping to extract subtle flavors. Then the solids were out of the coconut-scented cream, which is used to finish a rich, not-too-sweet custard base.

After churning and freezing, the mixture emerged as a beautiful, smooth off-white velvet, redolent with coconut but minus the “pencil shavings” texture that some find unappealing. about coconut. We loved it equally on its own and with the apple galette with cardamon caramel that I whipped up for dessert.

Enjoy!

Toasted Coconut Ice Cream

1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract or 1 teaspoon rum

Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it's golden brown.

In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar and salt and add the toasted coconut. Use a paring knife, and scrape all of the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from heat, and let steep at room temp for 1 hour.

Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible spatula to extract as much flavor as possible. Remove the vanilla bean pieces and discard the coconut.

Pour the remaining 1 cup heavy cream into a larger bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

You can check out the creations of the other Sunday Slow Scoopers (well. at least those of 'em who have blogs and aren't traveling - lucky them!) here:

In and Out of the Garden: A Blog

Happy Trails for Us: My Reluctant Blog

What I Really Think

Palmabella's Passions

Whistlestop Cafe Cooking

Poptarticus

Baked Alaska

Old Shoes, New Trip

1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract or 1 teaspoon rum

Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it's golden brown.

In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar and salt and add the toasted coconut. Use a paring knife, and scrape all of the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from heat, and let steep at room temp for 1 hour.

Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible spatula to extract as much flavor as possible. Remove the vanilla bean pieces and discard the coconut.

Pour the remaining 1 cup heavy cream into a larger bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

You can check out the creations of the other Sunday Slow Scoopers (well. at least those of 'em who have blogs and aren't traveling - lucky them!) here:

In and Out of the Garden: A Blog

Comments

[Jenn's an Ice Cream Maker]

I've been wanting to make some coconut ice cream - but haven't been able to find any coconut milk...looks like a great recipe without needing to use coconut milk! I love it!

[ice cream freaks]

That is a great ice cream book! The coconut ice cream looks delicious too. I've become a great fan of coconut ice cream this year.

[Jerry]

It was a great ice cream - you should give it a try.