FRESH COCONUT ICE CREAM

Serves: 6

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FRESH COCONUT ICE CREAM

Ready in: 50 MinTotal time: 50 Min

Ingredients

• 1-quart whole milk
• 2 cups heavy whipping cream
• 1 cup Coco Lopez
• 1 cup granulated sugar
• 8 egg yolks, beaten
• 10 ounces of frozen fresh coconut
• Pinch of salt

Instructions

1. In a large saucepan over medium heat, combine the milk, cream, Coco Lopez, sugar, and salt. Whisk until the sugar is dissolved. Bring the milk up to a boil, then reduce it to a simmer, to scald the milk. Place the egg yolks in a large mixing bowl and beat until smooth using a whisk. Temper the beaten egg yolks in the hot milk. Continue to cook until the mixture comes back to a boil.
2. Remove the custard from the heat and strain it into a glass bowl. Fold in the fresh coconut. Allow the mixture to cool completely, then refrigerate and chill until cold, about 4 hours.
3. Pour the coconut custard base into an ice cream machine and follow the instructions for the churning time.

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