Wednesday, April 29, 2015
After last week’s ice cream debacle (see Recipe
19 and Recipe
19b), I really needed a win – an ice cream that would be delicious,
uncomplicated, and reaffirm my confidence in myself. My sister chose Triple Coconut Ice
Cream. It was the perfect choice.
As you may remember, a couple months ago I made Coconut
Ice Cream with Crystallized Ginger.
It was amazing. Incredibly thick
and creamy, and the coconut and ginger complemented each other extremely
well. Since it had turned out so well, I
went into this recipe pretty confident, but I can honestly say Triple Coconut
Ice Cream exceeded my wildest expectations.
Unsurprisingly, this recipe tastes very, very strongly of
coconut. It’s also slightly chewy
because there’s just under a cup of shredded coconut in it. But what really brings it together is the
vanilla base, which is this wonderful combination of cream, sugar, vanilla, and
coconut that tastes an awful lot like Italian cream cake. Every bite is simply amazing, and if I have
enough ingredients I’m absolutely making it again this week. I cannot speak highly enough of this recipe,
and if you have even the slightest taste for coconut, you absolutely have to
try this. You’ll be so happy you did.
The recipe I used came from Recipe
of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats by
Sally Sampson (which is about to become my new go-to cookbook).
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup coconut milk
- ½ cup white sugar
- 2 large egg yolks
- Pinch of kosher salt
- 1 teaspoon vanilla extract
- ¼ cup shredded sweetened coconut
- ½ cup toasted, shredded sweetened coconut
Directions
- Place the milk, cream, coconut milk, and ¼ cup of the sugar in a small pan and cook over low heat, whisking from time to time until sugar is dissolved.
- Place the egg yolks, ¼ cup of the sugar, and the salt in a small bowl and whisk until completely mixed. Add ¼ cup of the warm milk mixture at a time, whisking all the while (add about 2 cups of this total).
- Slowly return the egg and milk mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken. Don’t allow it to boil. You’ll know it’s done when the mixture coats the back of a spoon and creates ripples when you blow on it.
- Remove mixture from heat, straining if necessary.
- Once the mixture reaches room temperature, add the vanilla extra and stir to combine.
- Cover and refrigerate for at least three hours.
- Approximately an hour before you transfer the mixture into an ice cream maker, toast ½ cup of shredded sweetened coconut. To do so, preheat the over to 350 degrees F. Place the coconut on a baking sheet and bake until lightly colored and fragrant – about 10 minutes. Flip after five minutes. Once done, set aside to cool.
- Once the mixture is cool, transfer it to an ice cream maker and churn according to directions.
- When the ice cream is almost done, add the shredded coconut (toasted and untoasted), and then process until it’s done.
- Once churned, transfer to a freezer-safe container and freeze until firm – at least three hours.
The resulting ice cream will be sweet, creamy, firm, and
oh-so-coconut-y. It will also taste delicious
with just about anything – chocolate/fudge, caramel, apricots, pineapple,
walnuts, pecans, and Mango
Ice Cream – and be a huge crowd-pleaser.
Its only flaw is that there’s so little of it – barely 4 cups! (Also be aware that it really is a “chewy”
ice cream – there’s just so much coconut!
I love noshing on coconut, but if you don’t, you might want to add
slightly less shredded coconut.) So if
you make this, make extra and expect it to be gone almost immediately. It’s just that delicious.
Enjoy!
Overview
- Base prep time: 30 minutes (including toasting the coconut)
- Base chill time: at least 3 hours
- Ice cream set time: at least 3 hours
- Taste: sweet, firm, and creamy with strong taste of coconut and a lighter taste of vanilla – very chewy because of the massive amounts of shredded coconut
- Difficulty level: low to medium
- Expense level: low to medium
- Makes: approximately 4 cups (1 quart)
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