Makes 1 Quart
6 Extra large egg yolks
3/4 C Sugar
1 C Sweetened Shredded Coconut
1 C Heavy Cream
1 C Half & Half
1 C Coconut Milk, Thai brand
1 CN Coco Lopez (coconut cream)
9 oz Caribbean Roasted Yellow Pepper Slather to garnish
2/3 C Toasted Coconut to garnish
- Turn oven onto broil and toast 1& 2/3’s cups of shredded coconut on a sheet pan on lower rack in oven. Turning coconut frequently so not to burn.
- With an electric hand mixer whip egg yolks in a large bowl until fluffy. Reserve.
- In a 3 quart sauce pot, combine 1 cup of toasted coconut, half & half, heavy cream, coconut milk, and Coco Lopez, to make custard. Bring coconut milk mixture to a simmer. I call this a lazy boil…enough to scald, but not to a boil! Just to that point/before the milk mixture starts to boil. Turn off heat and remove from heat.
- Temper gradually hot milk mixture into beaten yolks…a little at a time, while whisking constantly. Keep increasing the additional hot milk mixture little by little and continue whisking until both yolks and milk mixture is combined and mixed thoroughly. Pour mixture back into saucepan.
- Over medium-low heat, cook custard, stirring slowly and continuously with a wooden spoon until “nape” or it coats the back of the spoon (about 5 minutes). Swipe your finger along back of spoon so it leaves a clean trail.
- Pour hot custard in another bowl and set over ice bath to cool. Cover and refrigerate for an hour at least.
- Transfer cold coconut custard to ice cream maker and freeze accordingly to machine instructions.
- Transfer ice cream to a tub container with lid and freeze for at least 2-4 hours.
- Scoop Coconut Ice Cream into serving bowls. Drape a tablespoon or so of Caribbean Roasted Yellow Pepper Slather across top and sprinkle with Toasted Coconut.