Coconut Ice Cream

Recipe Ingredients

1 teaspoon	5ml	Coconut - hulled, peeled, (medium) with milk reserved
14 oz	397g	Unsweetened coconut milk - (1 can)
1 cup	237ml	Whole milk
8 cups	1584g / 55oz	Egg yolks (large)
1 cup	198g / 7oz	Sugar
2 cups	474ml	Crema - see * Note
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

* Note: See the "Crema" recipe which is included in this collection.

In food processor, combine coconut meat and milk. Puree until finely chopped.

In saucepan pour canned coconut milk and whole milk. Bring to a boil.

In small bowl beat together eggs and sugar until pale yellow and thick.

Pour the hot milk mixture slowly into eggs and whisk until combined. Stir in Crema, pureed coconut and vanilla. Refrigerate until cold. Pour chilled custard mixture into ice cream maker and processes. Store in freezer.

This recipe yields ? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6121 broadcast 08-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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