Fresh Coconut Ice Cream (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 1 |
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Ingredients:
1 quart whole milk |
2 cups heavy cream |
1 cup coco lopez |
1 cup sugar |
pinch of black pepper |
8 egg yolks, beaten |
10 ounces of frozen fresh coconut |
Directions:
1. In a large saucepan, over medium heat, combine the milk, cream, coco lopez,sugar and pepper. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Temper the beaten egg yolks into the hot milk. Continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Fold in the fresh coconut. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into the ice cream machine and follow the instructions for the churning time.
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