Comments on: Toasted Coconut Ice Cream http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Fri, 19 Mar 2010 22:08:43 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Laura http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html#comment-5981 Laura Sat, 13 Feb 2010 16:26:57 +0000 http://leitesculinaria.com/wordpress/?p=4384#comment-5981 Actually, couldn't wait and made it last night. Substituted lite coconut milk for the whole milk, and it was fantastic. No problem with the whipping or freezing -- consistency is fine. And so so yummy! Actually, couldn’t wait and made it last night. Substituted lite coconut milk for the whole milk, and it was fantastic. No problem with the whipping or freezing — consistency is fine. And so so yummy!

]]> By: Laura S., LC Recipe Tester http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html#comment-5973 Laura S., LC Recipe Tester Sat, 13 Feb 2010 14:07:02 +0000 http://leitesculinaria.com/wordpress/?p=4384#comment-5973 I think building on the coconut flavor using coconut milk is a great idea, but I would be careful substituting it for the cream—the fat content is generally quite crucial to the consistency of an ice cream, and coconut milk and heavy cream are not interchangeable in terms of fat content. I think you may have to play around and try this more than once in order to maintain as nice a consistency as the currently balanced recipe, but I'd probably lean towards replacing the whole milk rather than the cream. You're more likely to get a nice boost in flavor without sacrificing any of the creamy richness you want in a finished ice cream. In any case, I certainly would hesitate to replace as much as half of the cream, or you risk ending up with a grainier ice cream once it's turned. Hope that helps, and have fun experimenting—that's always my favorite part of cooking! I think building on the coconut flavor using coconut milk is a great idea, but I would be careful substituting it for the cream—the fat content is generally quite crucial to the consistency of an ice cream, and coconut milk and heavy cream are not interchangeable in terms of fat content. I think you may have to play around and try this more than once in order to maintain as nice a consistency as the currently balanced recipe, but I’d probably lean towards replacing the whole milk rather than the cream. You’re more likely to get a nice boost in flavor without sacrificing any of the creamy richness you want in a finished ice cream. In any case, I certainly would hesitate to replace as much as half of the cream, or you risk ending up with a grainier ice cream once it’s turned. Hope that helps, and have fun experimenting—that’s always my favorite part of cooking!

]]> By: Debbie White, LC Recipe Tester http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html#comment-5954 Debbie White, LC Recipe Tester Sat, 13 Feb 2010 03:46:28 +0000 http://leitesculinaria.com/wordpress/?p=4384#comment-5954 I don't see any harm in trying that. Perhaps omit the cup of heavy cream that doesn't steep with the coconut, go through all the steps including cooking the custard, and then add a cup of coconut milk to the already-strained custard. BTW, I've made quite a few recipes from this book and they've all been really good. The Guinness-Milk Chocolate ice cream on page 32 is especially wonderful. I don’t see any harm in trying that. Perhaps omit the cup of heavy cream that doesn’t steep with the coconut, go through all the steps including cooking the custard, and then add a cup of coconut milk to the already-strained custard. BTW, I’ve made quite a few recipes from this book and they’ve all been really good. The Guinness-Milk Chocolate ice cream on page 32 is especially wonderful.

]]> By: Laura http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html#comment-5952 Laura Sat, 13 Feb 2010 02:56:55 +0000 http://leitesculinaria.com/wordpress/?p=4384#comment-5952 Has anyone tried this substituting coconut milk for either the whole milk or some of the heavy cream? I'm thinking about it... Has anyone tried this substituting coconut milk for either the whole milk or some of the heavy cream? I’m thinking about it…

]]> By: David Lebovitz http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html#comment-1900 David Lebovitz Thu, 08 Oct 2009 20:13:37 +0000 http://leitesculinaria.com/wordpress/?p=4384#comment-1900 Yes, you can certainly fold some of the toasted coconut back into the just-churned custard. Yes, you can certainly fold some of the toasted coconut back into the just-churned custard.

]]> By: Jacqui http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html#comment-1899 Jacqui Thu, 08 Oct 2009 02:45:55 +0000 http://leitesculinaria.com/wordpress/?p=4384#comment-1899 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? 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?

]]> By: Tina http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html#comment-1196 Tina Tue, 01 Sep 2009 21:09:44 +0000 http://leitesculinaria.com/wordpress/?p=4384#comment-1196 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. 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.

]]>