Recipe courtesy of Emeril Lagasse
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Ice Cream Base

Recipe courtesy of Zoë François

Speedy Ice Cream Cake

Recipe courtesy of Siba Mtongana

Indian Ice Cream: Mango Kulfi

Recipe courtesy of Bal Arneson

Fear the Turtle Ice Cream

Recipe courtesy of Cooking Channel

Caramel Chocolate Chip Ice Cream

Recipe courtesy of Denise Vivaldo

Roasted Strawberry and Buttermilk Ice Cream

Recipe courtesy of Jeni Britton Bauer

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here