Coconut ice cream
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Coconut ice cream
  Coconut    Ice cream    Creams  
Last updated 6/12/2012 1:17:05 AM. Recipe ID 47290. Report a problem with this recipe.
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      Title: Coconut ice cream
 Categories: Desserts, Ice cream
      Yield: 12 Servings
 
      5 c  Grated fresh coconut *
      1 c  Sugar
      3 c  Milk
      5    Egg yolks
 
  1.  Put the grated coconut in a saucepan and add the sugar and milk.
      Bring to the boil and cook about 5 minutes.  Let cool. 2. Strain
  the liquid through a piece of cheesecloth and squeeze the
      coconut meat to extract as much liquid as possible. Reserve 2
      cups of the grated meat and discard the rest or put it to another
      use. 3. Put the egg yolks in a mixing bowl and beat with a whisk.
  Beat
      in the sweetened liquid and scrape the mixture into a saucepan
      and heat.  Use a wooden spoon and stir constantly, this way and
      that, making certain that the spoon touches all over the bottom
      of the saucepan.  Cook until the mixture has a custard-like
      consistency and coats the sides of the spoon (180 degrees). Do
      not let the sauce boil, or it will curdle.  This cooking will rid
      the custard of the raw taste of the yolks. 4. Immediately remove
  the sauce from the heat and continue stirring.
      Set the saucepan in a basin of cold water to reduce the
      temperature.  Let the sauce cool to room temperature. 5. Pour the
  custard into the container of an electric or hand-
      cranked ice cream maker.  Partly freeze according to the
      manufacturer's instructions.  Add the reserved 2 cups of coconut
      pulp and continue freezing until solid.
  
  * GRATED FRESH COCONUT
  
  Use 1 or 2 coconuts.  It is best to use 2 in case 1 isn't sweet
  enough. Select large coconuts that are heavy and contain a lot of
  liquid. You can determine the amount of liquid when you shake the
  coconut.
  
  Pierce the "eyes" of the coconut with an ice pick. Crack the shell of
  the coconut in several places, using a hammer or hatchet.
  
  Pry out the flesh with a blunt knife.  Pare away the dark skin. Grate
  the coconut using the coarse blade of a grater or a food processor.
  




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Recipe ID 47290 (Apr 03, 2005)

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