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Coconut Ice Cream

This rich, creamy treat with a subtle coconut flavor goes well with any tropical theme! Use the thickest coconut milk you can find; usually a premium brand like Rooster Gold Label will give the best results.  In this case, you shouldn’t have to worry about the ice cream taking on a hard, crunchy texture as it would if the balance of fat to water was off.

Begin preparations a day ahead.

Coconut Ice Cream


1 tin coconut milk (Rooster Gold Label)

2 cups 35% cream

4 egg yolks

½ cup sugar

¼ tsp coconut extract

1 tbls rum or vanilla extract

½ cup coconut, toasted

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Pre-chill your ice cream bucket in the freezer, lowering the temperature if necessary; 15 hours is recommended for KitchenAid Ice Cream attachments.

Toast the coconut in a pan on the stove top at medium heat, shaking or stirring frequently until golden brown, and allow to cool.

Toasted Coconut

Whisk the egg yolks in a small bowl and add the sugar, whisking until the mixture takes on a light lemon yellow colour.

In a medium saucepan, heat the cream on medium until tiny bubbles appear around the rim and the cream begins to steam.  Remove from heat.

Pour half of the cream in a slow stream into the yolk mixture while whisking continuously.  Then, add the yolk mixture to the remaining cream in the pan and stir.  Pour the coconut milk into the pan, cool, and then chill for several hours.  Chill the toasted coconut as well.

When you’re ready to process the ice cream, remove your bucket from the freezer and replace it with a 2 quart container and lid.  If you have a lift stand mixer, you can place ice packs under the bucket once it’s in place.  You can also wrap a thick towel around the bucket and mixer, and even place flexible ice packs within layers of towelling to help keep the bucket frozen.

Start the mixer and pour the mixture into the bucket all at once, trying to avoid the sides of the bucket.  Process until the level of the mixture has risen to the top and the mixture is thick.  Add in the toasted coconut in the last few minutes, and pour into the pre-chilled container.  Chill in the freezer for several hours before serving.

Coconut ice cream is delicious on its own or served with fresh pineapple or a sauce made from fresh pineapple.

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