Toasted Coconut Ice Cream
August 20, 2009 posted by David Lebovitz
by David Lebovitz
from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
(Ten Speed Press, 2007)
Makes 1 quart
I’ll admit that my favorite selection from the shiny white Good Humor jalopy that cruised our neighborhood was simply called “Toasted Coconut”: vanilla ice cream on a stick, coated with lots of sugary-sweet coconut.
On the last fateful day that I’d ever see the Good Humor man, the bully next door decided to spray him with water from a hose as he slowly circled our block. He beat a hasty retreat and never came back. Being blackballed by the Good Humor man made that the worst summer of my life. I don’t know what happened to the neighborhood bully, but now that I’m an adult I can have Toasted Coconut Ice Cream whenever I want. And I do.
The photo above features Toasted Coconut Ice Cream swirled with Mango Sorbet, one of Lebovitz’s favorite combos.—Linda Avery
convert Ingredients
1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract, or 1 teaspoon rum
Method
1. Preheat the oven to 350°F (175°C). Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it’s nice and fragrant and golden brown.
2. In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.
3. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean halves (rinse and reserve them for another use), and discard the coconut.
4. Pour the remaining 1 cup heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir over an ice bath until cool.
6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Recipe © 2007 by David Lebovitz. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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This is the BEST ice cream recipe I have ever made. I have made it many times and it is great! It tastes like a macaroon, fabulous.
I also loved this recipe. I followed it to the letter because it was the first one I made in my new ice cream maker. However, I was wondering…at the point in the recipe where it says “discard the coconut,” I had pangs, because I didn’t want to throw away all those delicious golden threads.
Do you think one could reintroduce a few teaspoons of the coconut at the end for extra texture? Or would this ruin the smooth creaminess?
Yes, you can certainly fold some of the toasted coconut back into the just-churned custard.