Preparation:
Bring the cream just to a simmer in saucepan or in microwave. Stir in coconut. Cover and let stand until cool. Strain. Whirl the coconut with a bit of the cream in a blender to liquefy somewhat. Stir back into the cream; set aside. In med saucepan, beat together eggs and milk. Stir in the sugar and salt. Cook over low heat; stirring constantly until thickened (about 10 min). Mixture should smoothly coat the back of the spoon, and leave a distinct trail when finger is drawn through it. Cool thoroughly; stir in coconut cream, coconut flavoring and vanilla. Cover and refrigerate until thoroughly chilled. Pour into canister of ice cream maker and process according to manufacturers directions. When frozen; transfer to airtight container. If desired, coat a rubber spatula with fudge sauce and fold throughout the ice cream to create a ripple.
FOR THOSE OF YOU WITHOUT A MACHINE: procedures are a little different...soak the coconut in the milk (not the cream) and strain. Puree as above using a bit of the cream. Cook the custard as above. When cooled, stir in pureed coconut and flavourings. Whip the cream, then gently fold into the mixture. Pack into an airtight container and freeze in the coldest part of your freezer. If you want, you can get a smoother texture by breaking the frozen mixture up when it's about half frozen and whirling in a blender or food processor; return to containe |
