++Coconutz Ice Cream++ (it's so easy ^_*, homemade)

Friday, May 30, 2008

Ingredients:

• SERVES 6 or more
• 4 eggs
• 1 cup white sugar
• 2 cups heavy whipping cream (500 ml. container)
• 2 cups thick (good-quality) coconut milk
• 1 tsp. vanilla flavoring
• 2 tsp. coconut flavoring

Preparation:

1. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
2. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
3. Pour this mixture into the top of a double-boiler and place over medium-high heat.
4. Cook for 8-10 minutes, stirring continuously, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
5. Measure out 2 cups coconut milk (approx. 1 can) and set aside. If there are any lumps, use a fork or whisk to break them up and create a smooth milk.
6. Pour 2 cups heavy cream into your food processor, blender, or mixer. Process until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop this whipped cream into a large mixing bowl.
7. Fold the coconut milk into the whipped cream, stirring to combine.
8. Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavorings (vanilla and coconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture.
9. Pour the ice cream mixture into your prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight. Note: You can leave the ice cream cake or plain ice cream uncovered until frozen. Be sure to cover it thereafter.
10. To serve, dip an ice cream scoop in water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little toasted coconut. Also excellent served with fresh tropical fruit, such as papaya or mango, as pictured (see links below for tropical fruit instructions).

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