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Toasted Coconut Ice Cream

April 4, 2011
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Holy crap, you guys. This is so good. It’s like an apocalypse of deliciousness. It’s basically an excellent vanilla ice cream (based on this recipe from ice cream genius David Lebovitz) with A LOT of wonderful toasty coconut shreds mixed in. I used fresh coconut, because I’ve got more of them than I know what to do with, but you could probably substitute dried coconut, since you’re toasting it.

Ingredients:
5 egg yolks
2 cups heavy cream
1 cup 2% milk
pinch of salt
3/4 cup sugar
2 tsp vanilla extract
2 coconuts

Method:
1. Preheat oven to 350º. Grate the coconut flesh and spread it on a half-sheet pan or cookie sheet (just be sure it’s one with a rim). Bake, stirring occasionally, until the coconut is dry and a nice nutty brown color with just a few flecks of white. Your house smells amazing now. Cool to room temperature.
2. Pour the cream into a glass bowl, and stick it in the freezer.
3. In a medium bowl, lightly beat the egg yolks with the salt.
4. In a smallish saucepan, scald the milk. Add about 1/3 of the milk to the egg yolks and stir with a whisk to temper them. Then, slowly add the rest of the milk, whisking constantly.
5. Pour the yolky milk mixture back into the saucepan and warm over low heat. Continue to heat and stir the mixture until it is thick enough to coat a spoon (approx. 180º if you’re using a thermometer).
6. Take the bowl with the cream out of the freezer. Place a sieve over the bowl and pour the hot yolk-milk mixture through it into the cream. Whisk thoroughly to combine. Add the vanilla.
7. Chill your delicious custard in the refrigerator for several hours or overnight.
8. Freeze according to the instructions for your ice cream maker. When the ice cream has reached the desired consistency, add approximately 1.5 cups of the toasted coconut.
9. Let your ice cream relax in the freezer for a few hours before serving. Prepare for everyone to fall in love with you.

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