Gayle's Recipes

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====== Coconut Ice Cream ====== 

Tags: [[dessert]] - [[vegetarian]] - [[gluten free|GF]] - [[GF dessert]] - [[GF vegetarian]] \\ 
Active Time: 30 minutes \\ 
Passive Time: 1.5 hours + churning time\\ 
Serves: 6\\

====Description====
Perfect summery dessert

====Source====
[[https://selfproclaimedfoodie.com/coconut-ice-cream/|Self Proclaimed Foodie]]

====Ingredients====
  *Egg yolks: 6
  *Sugar: 3/4 cup


  *Sweetened shredded coconut: 1 cup, loosely packed


  *Half and half: 1 cup
  *Heavy cream: 1 cup
  *Light coconut milk: 1 cup (from can)
  *Coconut cream: 14oz can



====Instructions====
  -In a large bowl, whisk together egg yolks and sugar until light and fluffy; set aside
  -Add coconut to a medium-sized heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes. Do not allow it to burn. Add the half and half, heavy cream, coconut milk, and coconut cream; bring to a simmer. You want to scald the mixture without it coming to a boil- just before it starts to boil, turn the heat off
  -Slowly pour the hot milk mixture until the yolk mixture, starting with about 1/2 cup at first, whisking constantly. Keep adding slowly until all of it has been added and well mixed. Pour mixture back into pan
  -Set over medium-low heat, stirring slowly and continuously, until the custard thickens. It's done when you can wipe your finger across a coated spatula and it leaves a trail; this takes about 5 minutes. Do not allow the custard to boil
  -Pour the custard into a clean bowl and place over an ice bath to cool while occasionally stirring to mix the hot with the cool. Refrigerate the custard for at least 1 hour, until cold
  -Transfer to an ice cream maker and freeze according to manufacturer directions

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