Fresh Coconut Ice Cream

Name: Fresh Coconut Ice Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: about 1/2 gallon
Ingredients: 4 cups half-and-half; 1 cup sugar; 1 (10-ounce) package frozen coconut, thawed; Pinch salt; 5 egg yolks

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Total: 37 min

Prep: 15 min
Inactive: 2 min
Cook: 20 min

Yield: about 1/2 gallon

Total: 37 min

Prep: 15 min
Inactive: 2 min
Cook: 20 min

Yield: about 1/2 gallon

Ingredients

4 cups half-and-half

1 cup sugar

1 (10-ounce) package frozen coconut, thawed

Pinch salt

5 egg yolks

Directions

In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.