Wednesday, September 29, 2010

Coconut Ice Cream

Coconut Ice Cream:
2 large
¾ cup
2 cups
heavy or whipping cream
1 cup
1 - 15oz can coconut cream (such as coco lopez)

Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Pour mixture into a pot and heat over medium heat until the temperature reaches 145. Turn off heat and stir keeping the temp around 145 for 3-5 minutes. This will kill any thing bad from the raw eggs.

Place in a bowl and refrigerate over night or at least 3-4 hours.
This step can be omitted if you are confident in your raw eggs

Return to mixing bowl and whisk again until well combined, add Coconut Cream and blend well.
freeze according to your ice cream makers instructions.

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