Coconut Ice Cream Food

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

COCONUT ICE CREAM

Steps:

• Mix the coconut cream powder and the warm water together. Spoon a bit of the liquid into the cornstarch to liquefy, and then add back into the coconut milk mix. Add sugar and salt and bring to a boil. If lumps form for any reason, strain them out. Cool mixture and use in your ice cream maker.
• Delicious!
• You can also do the poor man's freeze ice cream where you freeze, scrape, freeze, scrape like granita but the texture is not going to be as nice as the ice cream machine.
• If your ice cream maker only makes a quart at at a time then just double the recipe.

COCONUT ICE CREAM

Steps:

• Spread coconut out on a baking sheet lined with foil.
• Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
• In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
• Beat in the cornstarch and salt; set aside.
• In a saucepan, mix together the half-anf-half and coconut milk.
• Bring to a boil over medium heat.
• Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
• Pour the entire mixture back into the pan and set on low heat.
• Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).
• Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
• Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.
• May eat right away or transfer to a freezer container and freeze 2 hours.

COCONUT ICE CREAM

Steps:

• Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

COCONUT ICE-CREAM

Steps:

• Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof), discard the vanilla pod.
• Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
• Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; stir in the coconut. Pour into a baking tin, cover and freeze until almost set.
• Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.

MATCHA COCONUT ICE CREAM

Steps:

• Place the matcha into a bone-dry, high-powered blender (like a Vitamix). Next, pour in the coconut milk, brown rice or maple syrup, vodka, and vanilla. Blend all the ingredients on high speed for at least a minute. The creamier the texture of the ice cream base, the better. Pour the mixture into an ice cream maker and, following the machine's instructions, churn it up. When ready, serve immediately.