Recipe by Boomette
A recipe from the cookbook Delicious Ice Cream. Posted for ZWT. You can do this ice cream even if you don't have an ice cream machine. Instruction for ice cream machine is there and also for if you don't have an ice cream machine.
Top Review by Jostlori
Even if I can never wear a swimsuit in public again, I will make this ice cream over and over again!!! Seriously, this is deserving of way more than five stars... I normally don't make custard-type ice creams that require refrigeration before churning - but this Coconut ice cream was worth the trouble. The fruits soaked in coconut rum were absolutely lip-smacking and an incredible complement to the ice cream. I followed the recipe exactly, except instead of using dry coconut I got a fresh one from our many trees, scraped the flesh and ran it through the magic bullet to shred. The coconut milk was oozing and it probably made a difference in the intensity of the flavor. Note - there is a huge difference between a young tender coconut (pipa, here in Costa Rica) and an older one (coco). If using fresh, you have to use the more mature coconut. In the States, its probably those husked brown ones you see in the grocery store. Thanks Boomette, for another fantastic recipe! Made for Photo Tag Spring 2013.
- 2 1⁄2 cups coconut milk
- 1 cup superfine sugar (scant)
- 6 egg yolks
- 1 1⁄3 cups dry unsweetened coconut
- 2⁄3 cup heavy cream
- 1 tablespoon coconut rum (optional)
- 2 papayas, peeled and seeded
- 2 carambolas
- 2 kiwi, peeled
- 1 tablespoon superfine sugar
- 4 tablespoons coconut rum (optional)
Directions See How It's Made
- Pour the coconut milk into a pan and heat gently. Remove from the heat. Put the sugar and egg yolks in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Slowly add the coconut milk, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. You may find that the mixture starts to separate, and if it does, simply whisk it vigorously until it is smooth again. Do not leat the mixture boil or it will curdle.
- Remove the custard from the heat, stir in the dry unsweetened coconut, then let cool for at least 1 hour, stirring from time to time to prevent a skin from forming. Meanwhile, whip the cream until it just holds its shape. Keep in the refrigerator until ready to use. When the custard is cold, add the coconut rum, if using, and mix well together.
- If using an ice-cream machine, fold the cold custard into the whipped cream, then churn the mixture in the machine following the manufacturer's instructions. Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it starts to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream. Return to the freezer and freeze for an additional 2-3 hours, or until firm or required. Cover the container with a lid for storing.
- To prepare the tropical fruits, thinly slice and put in a large shallow dish. Sprinkle sugar and coconut rum, if using, over the fruit, then cover and let chill in the refrigerator for 2-3 hours before serving with the ice cream.