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Coconut Ice Cream
2
3
1
3
cups milk
egg yolks
/4 cup light corn syrup, warmed
tablespoons butter, melted
Few drops vanilla extract
1
cup shredded coconut
Toasted coconut (for garnish)
Pour milk into a heavy−based saucepan and bring to just below boiling point. Put egg yolks with the
syrup into a bowl and beat until thick. Beat in the hot milk and butter. Return the mixture to the
rinsed pan and cook over low heat until the custard thickens, stirring constantly — do not allow it to
boil. Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally.
Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals.
About 40 minutes before serving time, transfer the ice cream to the refrigerator. Serve each portion
decorated with a sprinkling of toasted coconut.
Serves 4.
Coconut Ice Cream
53
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