Wednesday, March 7, 2012

Toasted Coconut Ice Cream

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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32 comments:

  1. My gosh, this sure sounds delicious! I think I could eat toasted coconut anything, so creamy ice cream is just that much more enjoyable.

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  2. Wow...homemade coconut ice cream. This would be awesome for summer. I remember eating coconut ice cream when I was young...always my favourite....mmm

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  3. I've tasted coconut icecream in India, it was awesome, wud love to try out this version..

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  4. Wow. Your amazing coconut ice cream puts my ube to shame!

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  5. Yummy coconut ice-cream!! Mmm...! Congratulations on your new blog and baking event too! I don't have the book if not I'll join you. Hope you have lots of fun baking!

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  6. Very nice ice cream for this hot weather.

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  7. What a lovely dessert, I just love the taste of coconut. I wonder if you could substitute coconut milk for some of the cream, I'm told it has less fat than the cream. I'll bookmark this recipe for the summer.

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  8. Um...YUM!I can't wait to try it this summer! I haven't had ice cream in about 8 months because when I do I can't stop eating it, especially when it is homemade. Thanks for the recipe.

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  9. Hi Joyce, I've heard so much about u in Zoe's blog, just became your 293 followers!

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  10. Home made ice cream looks so delicious.

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  11. hey, i've just ordered an ice cream maker..pls feel excited for me!! LOL!

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    1. Hi Lena, I am excited! I was wondering whether have you got one yet, thought of asking you already! Your kids must be the most excited!! A whole world of ice cream is waiting for you! LOL! :)

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    2. Look my post dear today first time I made Ice cream in my Ice cream maker, Im so happy:))

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  12. Hey!!! I am putting the Kitchenaid ice cream maker bowl in the freezer now!

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  13. yum yum! coconut ice-cream really taste good!

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  14. It sounds perfect!Kisses,dear!

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  15. coconut ice cream! Yum!

    Really envy Lena getting a new ice cream maker. I need to upgrade mine. It is too small now for our "growing" family :D

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  16. I love Ice cream and love to make, this look amazing! I have to make this!!!

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  17. My hubby will love me to bits if made this for him. hahahaha

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  18. Wow this toasted coconut ice cream sure looks so flavorful and I love that you serve with pineapples...yummie!
    Hope you are having a great week and thanks for this delicious recipe :)

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  19. This ice-cream would go very well with my oat cake:D Lovely!

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  20. Wow home made ice cream..sure tastes better than store bought. Interesting recipe dear! May I have few scoops pls? ;)

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  21. You have so many delicious ice cream recipes on your blog. I love coconut so I will try this some time.

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  22. Eileen@Hundred Eighty DegreesThursday, March 08, 2012

    This home made ice-cream is excellent!

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  23. I love coconut ice cream, but you never see this at the supermarket. This recipe is calling my name.
    Rita

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  24. I still need to buy this cookbook! I already know this would be one of my favourite ice creams as I love coconut so much. It sounds heavenly Joy! P.S. I had to laugh that you too have doughnut pans you've never used, lol! :o)

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  25. Toasted is my favorite way to eat coconut and this ice cream flavor sounds so delicious! I love it paired with the pineapple too.

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  26. I love coconut ice cream, so I definitely have to try this version. Thanks for another reminder that I really do need to get this book!!

    Thanks for sharing this at Cookbook Sundays.

    Sue xo

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  27. I just can't wait to make this wonderful Toasted Coconut Ice Cream. It is a wonderful dessert! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

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  28. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great St. Patrick's Day week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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  29. This is a beautiful recipe! I live coconut in my ice cream any day :D

    Cheers
    Choc Chip Uru

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  30. Yummy, looks like something I definitely have to try and make. Looks super.

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