Coconut Custard Ice Cream Recipe
Servings: 1
Ingredients
- 4 lrg egg yolks
- 3/4 c. superfine sugar (see note)
- 1 c. half-and-half
- 1/2 c. cream of coconut such as Coco Lopez found in market's bar supply section don't use coconut lowfat milk
- 2 c. whipping cream well-chilled
- 1 dsh salt
- 1/4 c. sweetened shredded coconut
Directions
- In a metal bowl, with an electric hand mixer, beat the egg yolks, sugar, half-and-half and vanilla. Set the bowl over a pan of warm water and place on medium heat till water comes to a boil. Beat the mix till it is thickened and about double its original volume, about 10 min. Beat in the coconut cream.
- Place the bowl in a tray of ice cubes and continue beating till the mix is cool. Add in the whipping cream and salt, and beat the mix well. Mix in the coconut.
- Transfer the mix to your ice cream machine, and freeze according to the manufacturer's instructions.
- Note: If you cannot find superfine sugar, process granulated sugar in blender till very fine.
- Makes about 1 qt
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