Coconut cream ice cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Light cream |
| ⅓ | cup | Coconut flakes |
| 1¼ | cup | Milk |
| 2 | tablespoons | Sugar |
| 1 | Egg yolk | |
| ⅛ | teaspoon | Coconut extract |
Directions
Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes.
Cool to room temperature. Strain through strainer lined with double-thickness of cheesecloth, pressing coconut firmly to extract all the cream. Discard coconut and reserve the cream mixture. Heat milk and sugar just to simmering in a medium saucepan, stirring occasionally to dissolve sugar. Whisk about ¼ cup hot milk mixture into the egg yolk; whisk yolk mixture back into milk mixture. Cook over medium heat 2 minutes, whisking constantly. Strain mixture through fine strainer. Stir reserve coconut-cream mixture into milk mixture; stir in coconut extract. Cool to room temperature then chill. Freeze.