Coconut Ice Cream

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This recipe came from William Sonoma, and it was very good. It gets  9 (if it’s paired with cake). For the directions, you basically toast coconut and add in the half and half and bring it to a simmer and let it sit for 30 minutes. Then you strain out the coconut. I am not sure this step is worth it. Next time, I will just skip it altogether. You temper the eggs, bring it to a heat until it coats the back of a spoon but doesn’t boil. Anyway, I put my changes below in bold:
Coconut Ice Cream
  • 1/4 cup firmly packed sweetened flaked coconut I also added 1/2 tsp. coconut extract and next time I will do this but make it a scant 1/2 tsp at most
  • 1 1/2 cups half-and-half I did 50% milk, and next time, I will do all milk
  • 3/4 cup canned sweetened cream of coconut
  • 6 egg yolks
  • 1/3 cup sugar I did 1/4 cup
  • 1 1/2 cups heavy cream
Instructions can be found at link below:
Recipe retrieved 2/2/16 from http://www.williams-sonoma.com/recipe/coconut-ice-cream.html

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