As a child, I hated coconut.
As an adult, coconut is one of those things I want to like (like cantaloupe and scotch) and so, I keep trying it. Coconut is still not my go-to flavor, but in small doses I enjoy a piece of fresh coconut, shredded coconut mixed into a cookie with nuts and chocolate is fine and it doesn’t get much better than sipping a piña colada by the pool on a hot Summer day.
What inspired me to make Coconut Cream Ice Cream was a trip through my pantry and a decision to experiment with a few neglected items:
- Chocolate Pasta – a gift and I had no idea how it would taste. It has cocoa in it and so it is the color of chocolate, but it is not sweet; it is more nutty, like a wheat pasta. This became a surprisingly delicious pasta salad with walnut oil, walnuts and roasted broccoli.
- Galangal – a close relative to ginger, became part of a turmeric and curry brown rice salad with almonds, cranberries and shredded carrot.
- Coconut Cream – was turned into this sweet, soft like gelato, coconut creamy, out of this world addictive ice cream.
You got it right Mom. You encouraged your kids to KEEP trying new things and even at this age, I am still discovering taste Paradise.
15 oz. coconut cream
12 oz. 1% milk
2 egg yolks
1/2 cup sugar
1 tsp. vanilla
1/2 cup shredded coconut, toasted
Place the coconut cream and milk in a saucepan and stir over medium heat, without boiling, until all coconut solids have melted. Remove from heat, cover and keep warm.
Place a few inches of water in a medium saucepan and bring to a simmer. Meanwhile, beat the eggs, egg yolks, sugar and vanilla in a large heatproof bowl for 2-3 minutes until frothy and thickened. Place the bowl over the simmering water and continue to beat the egg mixture while gradually adding the coconut mixture 1/4 cup at a time, beating for thirty seconds or more between each addition. This process should take at least 6 or 7 minutes until the custard has thickened. Do not allow to boil.
Transfer the mixture to a cold bowl, cover and set aside to cool. Process in an ice cream maker for 30 minutes. Transfer mixture to a freezer-safe container, cover and freeze.
Spread coconut on a baking sheet and toast in a 350°F oven until brown. Watch it closely so it doesn’t burn.
*Check here for dog room renovation pictures. I decided to keep them all in one place because it will be a good way for me [and you, if interested] to track progress.