Coconut ice cream recipe

Ingredients (nutrition)

• 1 coconut, with liquid
• 2 cups hot milk
• 3 egg yolks
• 3/4 cup sugar
• pinch of salt
• 2 cups heavy cream

Preparation (instructions)

1. Drain liquid from the coconut into a bowl and shred coconut flesh.
2. Transfer shredded coconut flesh into a separate bowl and add in milk.
3. Allow coconut flesh to soak for 1 1/2 hours and strain through fine muslin cloth into a bowl.
4. Squeeze all milk and combine with reserved coconut liquid. Set aside.
5. In a separate bowl, beat egg yolks until light and add salt.
6. Bring coconut milk to boil and add in egg mixture.
7. Reduce heat to low and stir continuously until thickens. Set aside to cool.
8. Whip cream until form soft peaks and stir into coconut mixture.
9. Transfer into a freezer container and freeze for 8 hours.
10. Remove from freezer, beat with a rotary mixer and return to freezer until ice cream is firm and ready to eat.

Servings: 4-5

Cold desserts recipes: jelly, ice cream, sherbet, sorbet, souffle & pudding