Tropical Ice Cream (Kiwi, Strawberries, and Coconut)
photo by Late Night Gourmet
- Ready In:
- 4hrs 15mins
- 12 ounces strawberries, stems removed, sliced
- 12 ounces kiwi, peeled, cored, and sliced
- 1 cup sweetened coconut, shredded
- 1 cup granulated sugar
- 4 large egg yolks
- 1⁄4 teaspoon kosher salt
- 13 1⁄2 ounces light coconut milk
- 14 ounces half-and-half
- 1 vanilla bean, seeds scraped
- Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
- Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
- In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
- Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
- Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
- Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
- Cool the mixture completely. Process the mixture according the ice cream machines instructions.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".