Coconut cream ice cream

1 Servings

Ingredients

Quantity Ingredient
1 cup Light cream
⅓ cup Coconut flakes
1¼ cup Milk
2 tablespoons Sugar
1 Egg yolk
⅛ teaspoon Coconut extract

Directions

Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes.

Cool to room temperature. Strain through strainer lined with double-thickness of cheesecloth, pressing coconut firmly to extract all the cream. Discard coconut and reserve the cream mixture. Heat milk and sugar just to simmering in a medium saucepan, stirring occasionally to dissolve sugar. Whisk about ¼ cup hot milk mixture into the egg yolk; whisk yolk mixture back into milk mixture. Cook over medium heat 2 minutes, whisking constantly. Strain mixture through fine strainer. Stir reserve coconut-cream mixture into milk mixture; stir in coconut extract. Cool to room temperature then chill. Freeze.

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