Recipe courtesy of Emeril Lagasse

Fresh Coconut Ice Cream

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  • Total: 37 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 20 min
  • Yield: about 1/2 gallon
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.

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