Coconut Ice Cream

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Title: Coconut Ice Cream
Categories: Desserts, Ice cream
Yield: 12 Servings

5 c Grated fresh coconut *
1 c Sugar
3 c Milk
5 Egg yolks

1. Put the grated coconut in a saucepan and add the
sugar and milk.
Bring to the boil and cook about 5 minutes. Let
cool. 2. Strain the liquid through a piece of
cheesecloth and squeeze the
coconut meat to extract as much liquid as
possible. Reserve 2
cups of the grated meat and discard the rest or
put it to another
use. 3. Put the egg yolks in a mixing bowl and
beat with a whisk. Beat
in the sweetened liquid and scrape the mixture
into a saucepan
and heat. Use a wooden spoon and stir constantly,
this way and
that, making certain that the spoon touches all
over the bottom
of the saucepan. Cook until the mixture has a
custard-like
consistency and coats the sides of the spoon (180
degrees). Do
not let the sauce boil, or it will curdle. This
cooking will rid
the custard of the raw taste of the yolks. 4.
Immediately remove the sauce from the heat and
continue stirring.
Set the saucepan in a basin of cold water to
reduce the
temperature. Let the sauce cool to room
temperature. 5. Pour the custard into the container of
an electric or hand-
cranked ice cream maker. Partly freeze according
to the
manufacturer's instructions. Add the reserved 2
cups of coconut
pulp and continue freezing until solid.

* GRATED FRESH COCONUT

Use 1 or 2 coconuts. It is best to use 2 in case 1
isn't sweet enough. Select large coconuts that are
heavy and contain a lot of liquid. You can determine
the amount of liquid when you shake the coconut.

Pierce the "eyes" of the coconut with an ice pick.
Crack the shell of the coconut in several places,
using a hammer or hatchet.

Pry out the flesh with a blunt knife. Pare away the
dark skin. Grate the coconut using the coarse blade of
a grater or a food processor.

Posted by Fred Ball to the Fidonet National Cooking echo 12-97

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