Ice Creams » Coconut Gelato Ice Creams
Coconut Gelato Ice Cream Recipes
1 fresh coconut, (about 12 ounces)
3 cups whole milk
5 large egg yolks
1/2 cup sugar
1/2 cup heavy cream
1/2 cup cream of coconut
1/2 cup sweetened angel-flake coconut
In a bowl, drain the coconut milk from
the coconut grated. Boil the coconut milk over low heat
for 20 minutes until syrup consistency obtained.
In a large saucepan, combine the milk
and grated coconut boil for a moderate temperature. Allow
to cool for an hour. Pour the mixture through cheesecloth
Combine yolks, sugar in a bowl of electric
mixer fitted with paddle attachment. Cream at medium high
speed until thickens and gets pale yellow for about 3
to 5 minutes. Then keep the milk in simmer.
Add half of warm milk to yolk mixture,
whisk until blend. Then pour the new mixture into saucepan
with remaining milk. Cook over low heat and stir constantly
until the mixture thickens well and have a coat at the
back of the wooden spoon.
Remove saucepan from heat and immediately
stir in cream. Pass the mixture through a sieve set over
a medium bowl. Add coconut milk and cream of coconut.
Freeze the mixture into ice cream maker
as per the instruction of the manufacturer. Add some sweetened
coconut flakes, mix in machine until combined.