Toasted Coconut Ice Cream
This toasted coconut ice cream from David Lebovitz is essentially custardy homemade vanilla ice cream infused with the complex taste of toasted coconut. Not too sweet and really sorta perfect.
Equipment
- Ice cream maker
Ingredients
- 1 cup dried shredded coconut, sweetened or unsweetend
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- Big pinch of kosher or sea salt
- 1 vanilla bean, split in half lengthwise
- 5 large egg yolks
- 1/2 teaspoon vanilla extract, or 1 teaspoon rum
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the coconut on a rimmed baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it's fragrant and golden brown and immediately tip the coconut onto a large plate to cool.
- In a medium saucepan over medium heat, warm the milk, 1 cup of the heavy cream, sugar, and salt. Stir in the toasted coconut. Using a paring knife, scrape all the vanilla seeds into the warm milk and then toss in the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.
- Rewarm the coconut-infused mixture. Place 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 as possible. Remove the vanilla bean halves and reserve both it and the coconut for another use.
☞ TESTER TIP: What to do with that leftover coconut? Spread it on a parchment-lined rimmed baking sheet, toast in the 350°F oven until golden brown, about 10 minutes. Then sprinkle it atop the ice cream before serving. You'll want to stash any extra toasted coconut in the fridge.
- Pour the remaining 1 cup heavy cream into a large bowl and place 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.
- 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, 6 to10 minutes. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum. Fill a large bowl halfway with ice water, place the pan in the ice water, and stir until cool.
- Cover and refrigerate the mixture thoroughly in the refrigerator and then freeze it in your ice cream maker according to the manufacturer's instructions.
- Serve the ice cream immediately if you like a soft consistency or cover and freeze at least overnight for a sturdier, more traditional ice cream texture.
Nutrition
Serving: 0.5cup | Calories: 406kcal | Carbohydrates: 25g | Protein: 5g | Fat: 33g | Saturated Fat: 22g | Monounsaturated Fat: 7g | Cholesterol: 186mg | Sodium: 42mg | Fiber: 2g | Sugar: 23g