The desire to make an awesome, creamy, coconut ice cream stems from the very first batch of ice cream I made and screwed up. It all started with getting a brand new ice cream maker for Christmas last year. I also had a can of coconut milk I needed to get rid of. So naturally I thought okay coconut ice cream.
So I found a good looking knock off recipe from Ben and Jerry's using their sweet cream base and adding coconut cream to the base. Yep coconut CREAM which I totally dismissed and thought cool my coconut milk will work and I had sweet shredded coconut to mix in it.
Low and behold there was too much water and I ended up with a sort of sweet coconut sorbet instead. Tasted great, but too much water content.
I have been determined to make this again and redeem myself. I finally have. This batch came out the creamiest, and fluffiest ice cream I have made to date.
Ben And Jerry's Coconut Ice Cream
Sweet Cream Base I
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1 can (15 ounces) coconut cream, such as Coco Lopez
3/4 to one cup sweetened flaked coconut
3/4 to 1 cup large chopped Marcona almonds
The first thing I did was soak 3/4 cup flaked coconut I intended to blend into the ice cream in the coconut cream. I sent my husband out for the ingredients and he came home with unsweetened coconut. No biggie. I just let it soak for about 10 minutes before mixing. If you use sweetened coconut, skip this step and add the coconut with the almonds at the end.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until
completely blended, about 1 minute more.
Pour in the cream and milk and
whisk to blend. Add the coconut cream and blend.
Transfer the mixture to an ice cream
maker and freeze following the manufacturer's instructions.
I added 3/4 cup to roughly one cup of chopped Marcona almonds after the churn. This is so much liquid from the base that if I added anything else, it would have spilled over the sides. So blend well then transfer to container and freeze for a few hours until firm.
Makes generous 1 quart.
Variations:
Coconut Almond-Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.
Coconut Chip- Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.
Coconut Rum-Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.
OMG this sounds and looks heavenly!!!!! thanks for posting!
Posted by: pegasuslegend | 10/02/2009 at 07:12 PM
Next time, go on and throw that rum right in there!
Posted by: The Duo Dishes | 10/02/2009 at 01:24 PM