Side Pannel
Coconut Ice Cream
Ingredients List
- 6 lg Egg yolks
- 1 pn Salt
- 2 c Heavy cream
- 15 oz Cream of coconut; Coco Lopez
- 2 tb Dark rum -or-
- 2 ts Vanilla extract
Directions
1.In a 4 1/2-quart bowl of a heavy-duty electric mixer set at medium-high
speed, using the wire whisk attachment, beat the egg yolks and salt for 5
to 7 minutes, or until they are pale yellow and form a thick ribbon when
the whisk is lifted. 2.In a heavy, medium saucepan over medium heat, bring
the cream to a gentle boil. Remove the pan from the heat and gradually stir
1 cup of the hot cream into the beaten egg yolks until well blended.
Gradually stir this mixture back into the saucepan. Cook the custard over
medium-low heat, stirring constantly with a wooden spoon, for 2 to 4
minutes, or until the custard has thickened slightly. It is done when you
can run your finger down the back of the custard-coated spoon and a path
remains in the custard for several seconds. Do not allow the custard to
come to a boil. 3.Remove the pan from the heat and immediately strain
through a sieve into a stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10 minutes, or until cool.
Whisk in the cream of coconut and rum or vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the custard with
plastic wrap and refrigerate for at least 6 hours, or overnight, until very
cold. 4.Scrape the chilled custard into the container of an ice cream maker
and freeze according to the manufacturer's instructions. Transfer the ice
cream to a medium bowl. Cover the surface of the ice cream with plastic
wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream
overnight.
NOTES : for Island Ice Cream Soda
speed, using the wire whisk attachment, beat the egg yolks and salt for 5
to 7 minutes, or until they are pale yellow and form a thick ribbon when
the whisk is lifted. 2.In a heavy, medium saucepan over medium heat, bring
the cream to a gentle boil. Remove the pan from the heat and gradually stir
1 cup of the hot cream into the beaten egg yolks until well blended.
Gradually stir this mixture back into the saucepan. Cook the custard over
medium-low heat, stirring constantly with a wooden spoon, for 2 to 4
minutes, or until the custard has thickened slightly. It is done when you
can run your finger down the back of the custard-coated spoon and a path
remains in the custard for several seconds. Do not allow the custard to
come to a boil. 3.Remove the pan from the heat and immediately strain
through a sieve into a stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10 minutes, or until cool.
Whisk in the cream of coconut and rum or vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the custard with
plastic wrap and refrigerate for at least 6 hours, or overnight, until very
cold. 4.Scrape the chilled custard into the container of an ice cream maker
and freeze according to the manufacturer's instructions. Transfer the ice
cream to a medium bowl. Cover the surface of the ice cream with plastic
wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream
overnight.
NOTES : for Island Ice Cream Soda
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