I can't believe that my last ice cream post was more than four months ago! Yup, did not make any ice cream at all during these four months .... until my son requested me to buy some ice cream!! So I told him, why don't I make some....well, promise is a promise and here it is, creamy and delicious Toasted Coconut Ice Cream.
There's no coconut milk in this ice cream, the coconut flavours are from the shredded coconut flakes. They are first toasted till brown, crispy and fragrant. These are then added into the mixture of warmed milk, cream, sugar, vanilla seeds and pod and some salt, cover and leave for about an hour to infuse the flavour. I left mine for about 3 hours as I needed to go out for an errand that day, but I think that it really makes the flavour more pronounced by soaking it longer. The mixture is then strained over a strainer set over another bowl with the remaining cream. The egg based custard is then cooked as per instructions in the recipe below, I use only 4 egg yolks instead of 5.
David says to discard the strained coconut flakes, but when I tasted the flakes, they are sweet and the coconut flavour are still very "coconut-ty", they are in fact still very tasty, why waste it? I kept the strained coconut flakes in a container and store it in the fridge to eat it together with the ice cream later.
The Toasted Coconut Ice Cream sprinkled over the top with the coconut flakes speckled with vanilla seeds and some canned pineapple cubes which I bought for something else, but seems perfect with this ice cream! A perfect pairing for a tropical flavoured ice cream! The ice cream is creamy, with just the right amount of coconut flavour and it really is delicious! I did reduce the sugar to 1/3 cup and I can taste the sweetness alright, but not overly sweet, just right. And do not skip the salt, I think the salt really brings out all the flavours together. Another wonderful ice cream dessert from David Lebovitz!
I'm sharing this with :
Cookbook Sundays hosted by Couscous & Consciousness
Full Plate Thursday hosted by Miz Helen's Country Cottage
Toasted Coconut Ice Cream
(adapted from "The Perfect Scoop" by David Lebovitz)
1 cup (70gm) dried shredded coconut, preferably unsweetened
1 cup (250ml) whole milk
2 cups (500ml) heavy cream
3/4 cup (150gm) sugar (I use 1/3 cup)
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks (I use 4)
1/2 teaspoon vanilla extract, or 1 teaspoon rum
- Preheat the oven to 350F (175C). Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it's nice and fragrant and golden brown.
- In a medium saucepan, warm the milk, 1 cup (250ml) of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife, and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.
- Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean pieces (rinse and reserve them for another use), and discard the coconut.
- Pour the remaining 1 cup (250ml) heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scrapping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
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