| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Light cream |
| 1/3 | c | Coconut flakes |
| 1 1/4 | c | Milk |
| 2 | tb | Sugar |
| 1 | Egg yolk | |
| 1/8 | ts | Coconut extract |
INSTRUCTIONS
Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes. Cool to room temperature. Strain through strainer lined with double-thickness of cheesecloth, pressing coconut firmly to extract all the cream. Discard coconut and reserve the cream mixture. Heat milk and sugar just to simmering in a medium saucepan, stirring occasionally to dissolve sugar. Whisk about 1/4 cup hot milk mixture into the egg yolk; whisk yolk mixture back into milk mixture. Cook over medium heat 2 minutes, whisking constantly. Strain mixture through fine strainer. Stir reserve coconut-cream mixture into milk mixture; stir in coconut extract. Cool to room temperature then chill. Freeze.
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