From the Kitchen of: Pepper
Source: Food & Wine - August 1987
1
Cup
Coconut flakes or shredded, sweetened
2
Cups
Heavy whipping cream
1
Cup
Milk
2
Tbsp.
Sugar
Pinch of salt
3
Egg
Yolks
1/2
Tsp.
Vanilla extract
1/2
Cup
Cream of coconut (such as coco lopez)
Preheat oven to 325°. Spread the coconut on a baking sheet in a thin layer
and toast, tossing frequently, for 10 minutes, or until golden. Let cool.
In a heavy medium saucepan, combine the cream, milk, sugar and salt. Cook over
moderate heat, stirring frequently, until the sugar dissolves and the mixture is
hot 6-8 minutes.
In a large bowl, beat the egg yolks lightly. Gradually whisk in the hot liquid
in a thin stream. Return to the saucepan and cook over moderately low heat, stirring
constantly,until the custard thickens enough to coat the back of a spoon lightly,
5 to 7 minutes; do not let boil.
Strain the custard into a metal bowl. Set the bowl in a basin of cold water and
ice and let stand stirring occasionally, until cooled to room temperature, about 20
minutes. Stir in the vanilla, cream of coconut and the toasted coconut. Mix well.
Cover and refrigerate for at least 6 hours or overnight.
Pour the custard into an ice cream maker and freeze according to manufacturer's
instructions. Transfer to a covered container and freeze. Remove the ice cream from
the freezer about 10 minutes before serving.
YIELD: 1 quart