Coconuticecream Recipes

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.

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.

Steps:

• In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Steps:

• Combine milk and cream in a medium saucepan. Add coconut and salt. Bring to a simmer. Remove from heat and let stand until cool, about 2 hours. Prepare an ice water bath.
• Return milk mixture to stove. Stir in 1/2 cup sugar and bring to a simmer. In a medium bowl whisk together egg yolks and remaining 1/2 cup sugar. Gradually whisk half the milk mixture into egg yolk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 6 minutes. Set a clean bowl in prepared ice water bath. Pour custard through a fine sieve into the bowl, pressing on solids to extract as much liquid as possible. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
• Freeze in an ice cream maker according to manufacturer's directions, churning until the ice cream is soft but holds its shape when machine is turned off. Transfer to a loaf pan. Sprinkle with sweetened coconut. Eat soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.

Steps:

• Prepare an ice-water bath; set aside. Heat the milk in a small saucepan over medium-high heat until just simmering.
• Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add the eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat. Add extract and butter, and whisk until butter is melted.
• Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrigerate until set, about 30 minutes.
• Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture.

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.

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.

Steps:

• Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
• To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.