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Categories:Viewed: 25 - Published at: 4 years ago
Ingredients
- 1 cup dried shredded coconut (unsweetened)
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1 big pinch salt
- 1 vanilla bean, split in half lengthwise
- 5 large egg yolks
- 1/2 teaspoon vanilla extract or 1 teaspoon rum
Method
- toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.
- heat milk and 1 cup of cream with sugar and salt until steaming.
- add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.
- reheat and strain the mixture, discarding coconut and vanilla bean pod.
- whisk eggs and stream into milk mixture, whisking.
- heat over medium heat until it coats the back of a spoon and strain
- stir in additional cream and extract.
- chill until very cold.
- freeze according to ice cream maker's instructions.
