I wasn’t going to post another coconut recipe so soon, but this a revolutionary ice cream: I’ve made it several times already by my husband’s request – the same husband who’ll only eat either chocolate or stracciatella ice cream. That’s quite something – almost a solar eclipse. :)
The recipe comes from here, but I first saw it on Valentina’s blog.
Coconut ice cream
from Australian Gourmet Traveller
½ cup (50g) unsweetened desiccated coconut
1 ¼ cups (300ml) heavy cream
1 ¼ cups (300ml) whole milk
½ cup (100g) demerara sugar
6 egg yolks
1 tablespoon dark rum*
Preheat oven to 180°C/350°F. Spread coconut on a baking sheet and roast, stirring occasionally, until golden (4-5 minutes). Transfer to a medium saucepan, add cream, milk and demerara sugar, then bring to the simmer over low heat. Simmer for 1 minute, remove from heat, cover and stand for 25 minutes to infuse.
Meanwhile, whisk yolks in a heatproof bowl to combine, then add cream mixture, whisking continuously to combine. Return to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain through a fine sieve into a bowl placed over ice, pressing solids to extract all liquid (discard solids), stir in rum and cool completely. Chill for 4-5 hours.
Freeze in an ice-cream machine according to manufacturer’s instructions and freeze until required.
* I have made this ice cream with and without the rum and we prefer it without the liquor