Ingredients with Measurements:
- 1 can of full-fat coconut milk (400ml)
- 1/2 cup of granulated sugar (100g)
- 1/2 cup of coconut sugar (100g)
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 cups of heavy cream (480ml)
- 4 egg yolks
- 1/2 cup of shredded coconut (50g)
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the coconut milk, granulated sugar, coconut sugar, and salt over medium heat until the sugar dissolves.
2. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the mixture thickens and turns a caramel color.
3. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool for 10 minutes.
4. In a separate bowl, whisk the egg yolks until they are light and frothy.
5. Slowly pour the caramel mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
6. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
7. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a large bowl.
8. Stir in the heavy cream and shredded coconut until well combined.
9. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
11. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat, medium-high heat, low heat
Serving size:
Makes about 1 quart (4 cups) of ice cream
Nutritional information:
Calories per serving: 350
Total fat: 24g
Saturated fat: 17g
Cholesterol: 150mg
Sodium: 170mg
Total carbohydrates: 31g
Dietary fiber: 1g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- You can use regular sugar instead of coconut sugar.
- You can use unsweetened shredded coconut instead of sweetened.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Swirl in some caramel sauce or chocolate sauce before freezing.
- Use this ice cream as a topping for a warm apple crisp or pie.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- If you don't have an ice cream maker, you can freeze the mixture in a shallow container and stir it every 30 minutes until it reaches the desired consistency.
- For a creamier texture, use all heavy cream instead of a combination of heavy cream and coconut milk.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with toasted coconut flakes or a drizzle of caramel sauce.
Garnishes:
Toasted coconut flakes, caramel sauce, chocolate sauce, chopped nuts, whipped cream.
Pairings:
This ice cream pairs well with warm apple crisp or pie, chocolate cake, or fresh fruit.
Suggested side dishes:
None.
Troubleshooting advice:
- If the mixture curdles when you add the caramel mixture to the egg yolks, strain it through a fine-mesh sieve to remove any lumps.
- If the mixture is too thick, add a little more coconut milk or heavy cream to thin it out.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature to prevent any risk of foodborne illness.
- Store the ice cream at a safe temperature (below 0°F) to prevent any risk of foodborne illness.
Food history:
Coconut ice cream is a popular dessert in many tropical countries, where coconuts are abundant. Caramel is a classic flavor that pairs well with coconut, adding a rich and sweet note to the ice cream.
Flavor profiles:
Creamy, rich, sweet, with a hint of coconut and caramel.
Serving suggestions:
Serve the ice cream as a dessert after a spicy Thai or Indian meal, or as a refreshing treat on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A