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Post by admin on Jul 11, 2007 7:47:11 GMT -5
Coconut Ice Cream Makes just over 1 gallon
2 teaspoons arrowroot powder or cornstarch 1/2 gallon whole milk 1 quart half-and-half 4 cans unsweetened coconut milk 1 vanilla bean, cut in half lengthwise, or 2 tablespoons premium vanilla extract 1-1/2 cups sugar* 1 whole egg plus 3 egg yolks, well beaten 1/2 teaspoon salt
*Raw or turbinado sugar tastes more like the sugar used in Mexico
1. Blend the arrowroot powder with 1/4 cup of the milk until smooth.
2. Combine this with the rest of the milk, half-and-half, and coconut milk; place in a cooking pot along with the vanilla bean and sugar.
Note: If using vanilla extract, do not add until the cooking process is complete.
3. Warm over medium heat until almost boiling, stirring constantly.
4. Carefully combine 1 cup of the hot mixture with the eggs to temper.
5. Mix the tempered eggs and the rest of the milk together and bring to a gentle boil.
Reduce heat and simmer for 5 minutes while stirring constantly.
6. Cool completely, discard the vanilla bean, and place in an ice cream freezer.
Follow your freezer's directions.
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