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What you need:

1 ¾ cup (14oz can) unsweetened coconut milk
1 cup heavy cream
1 cup half and half
Pinch of salt
¼ cup coconut-flavored rum (e.g. Malibu rum)
6 egg yolks
½ cup sugar
¾ cup Macapuno , plus more for serving (Macapuno is shredded coconut that can be found in jars at Asian markets)

What you do:

Place the coconut milk, cream, half and half, and salt in a medium saucepan over medium heat.  Stirring occasionally, bring to a bare simmer (just about when it starts to steam and barely bubble) and remove from heat.  Add the rum to the milk mixture.

In a medium mixing bowl, whisk the egg yolks until they lighten in color.  Slowly add the sugar while continuing to whisk the eggs.  Whisk until all the sugar is incorporated.

Temper the eggs by slowly adding, one ladle at a time, the warm milk mixture to the eggs, whisking continuously.  When about a third of the milk mixture has been added to the eggs, pour the remaining milk mixture into the eggs, then return the entire mixture back to the saucepan over medium low heat.  Continue to cook and whisk until the mixture reaches 170 degrees Fahrenheit on an instant-read thermometer.  If you don’t have an instant-read thermometer, cook the mixture until it thickens slightly and coats the back of a spoon. (You can test for doneness by running your finger across the coated spoon. If your finger leaves a definite trail on the spoon, then the custard is done. If the trail flows back together, continue to cook the custard until it thickens some more.)

Pour the custard through a fine mesh sieve into a large bowl.  Add the Macapuno to the custard and mix well.  Allow the mixture to sit at room temperature for 15 minutes.  Cover and place the mixture in the refrigerator for at least 4 hours, though overnight is better.

Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions.  (Optional) Top ice cream with more Macapuno before serving.

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