“This coconut ice cream is based on Mable Hoffman’s basic vanilla ice cream recipe, substituting coconut cream for the heavy cream and some of the half & half. Compared to my Coconut Custard Ice Cream, this has a little cleaner and lighter taste. Very refreshing, while still retaining a nice creaminess.” – April Ferre
Coconut Ice Cream
Ingredients
- 4 Large Egg Yolks Well Beaten
- 1 Cup Sugar
- 1 2/3 Cup Half & Half
- 1 19- Ounce Can (2 1/3 Cups) Coconut Cream
Instructions
- In a medium bowl, combine egg yolks, sugar and half & half, whisking until sugar is dissolved.
- Strain mixture through a sieve into the top of a double boiler.
- Whisk mixture over gently boiling water until mixture thickens slightly and coats the back of a wooden spoon.
- Remove from heat into a new mixing bowl and let cool to room temperature, whisking occasionally so that a film does not form on the surface.
- Once cooled, mix in coconut cream.
- Refrigerate ice cream base several hours or overnight until completely chilled.
- Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
- Makes about 2 quarts.
2024 Adapted Recipe – April Ferre – Adapted from Ice Cream by Mable & Gar Hoffman