Yuletide Angel Coconut Ice Cream Recipes

YULETIDE ANGEL COCONUT ICE CREAM

Steps:

• Scald coconut with half and half. Strain and squeeze coconut to remove liquid; discard coconut.
• Mix sugar with cream of coconut and yolks; mix in half and half. Cook over medium heat, stirring constantly, until mixture thickens. Do not boil. Add heavy cream and freeze in ice cream freezer to form soft ice cream.

COCONUT ICE CREAM

Steps:

• In a medium saucepan, toast sweetened coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve.
• In the same saucepan, toast 1 cup shredded unsweetened coconut until deeply golden, about 5 minutes. Add coconut milk, heavy cream, whole milk, sugar and salt, simmering until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let custard steep for 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Add reserved toasted coconut during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.