Coconut Ice Cream (tht)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | Coconut, hulled and peeled | |
| milk reserved | ||
| 1 | 14-ounce can unsweetened | |
| coconut milk | ||
| 1 | c | Whole milk |
| 8 | Egg yolks | |
| 1 | c | Sugar |
| 2 | c | Crema |
| 2 | t | Vanilla extract |
INSTRUCTIONS
In food processor, combine coconut meat and milk. Puree until finely chopped. In saucepan pour canned coconut milk and whole milk. Bring to a boil. In small bowl beat together eggs and sugar until pale yellow and thick. Pour the hot milk mixture slowly into eggs and whisk until combined. Stir in crema, pureed coconut and vanilla. Refrigerate until cold. Pour chilled custard mixture into ice cream maker and processes. Store in freezer. Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1366
Calories From Fat: 371
Total Fat: 41.2g
Cholesterol: 1496.3mg
Sodium: 189.9mg
Potassium: 527.6mg
Carbohydrates: 218.3g
Fiber: 0g
Sugar: 214.5g
Protein: 30.1g