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Fresh Coconut Ice Cream

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Emlive03 1 servings

INGREDIENTS

1 qt Whole milk
2 c Heavy cream
1 c Coco lopez
1 c Sugar
1 pn Freshly-ground black pepper
8 Egg yolks; beaten
10 oz Frozen fresh coconut

INSTRUCTIONS

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. This recipe yields about 1/2 gallon of ice cream.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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