David Lebovitz is a very funny guy. His blog Living the sweet life in Paris is always cute. In 'The Perfect Scoop' he writes a witty story before each recipe (I love that in a cookbook) His story to introduce the Toasted Coconut Ice Cream was about being black balled by the Good Humor man. No wonder he grew to write his own cookbook.
The best part of this recipe, is that you can have creamy coconut ice cream whenever you want. Making ice cream is not as intimidating as it was several months ago!
Toasted Coconut Ice Cream
1 cup shredded coconut, unsweetened
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
big pinch of salt
1 vanilla bean, split
5 egg yolks
1 tsp rum
Toast the unsweetened coconut at 350° for 5-8 minutes
Warm the milk, 1 cup cream, sugar and salt. Add the coconut and the vanilla bean. Allow to sit for 1 hour to infuse the flavors.
Rewarm the coconut infused milk, strain out the coconut and vanilla bean then discard. Slowly incorporate the yolks into the warmed milk, cooking the custard until thickened. Pour the custard through a strainer into an iced bowl of cream. Mix in the rum. Chill the mixture then freeze in your ice cream freezer.
I served my creamy coconut ice cream over a grilled slice of pineapple. That makes a easy dessert~ that is oh so yummy.