Coconut ice cream (tht)

Yield: 1 Servings

Measure Ingredient
1 medium Coconut, hulled and peeled,; milk reserved
1 \N (14-ounce) can unsweetened coconut milk
1 cup Whole milk
8 larges Egg yolks
1 cup Sugar
2 cups Crema
2 teaspoons Vanilla extract

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.

Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak <meginny@...>

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