Fresh Coconut Ice Cream II Recipe - Cooking Index
Fresh Coconut Ice Cream II Recipe - Cooking Index
| 4 cups | 948ml | Half-and-half |
| 1 cup | 198g / 7oz | Sugar |
| 1 | Frozen coconut - (10 oz) - thawed | |
| 1 | Salt | |
| 5 | Egg yolks |
In a nonreactive saucepan, combine the half-and-half, sugar, coconut and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat.
Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
Pour the mixture into the ice cream machine and follow the manufacturer's instructions for churning time.
This recipe yields about 1/2 gallon.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD - NETWORK
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