Yes, another ice cream recipe. No, I’m not sorry. The point of this blog is to show you what I eat, and I’m honestly telling you that I do, in fact, eat this much ice cream (actually, I lie. The point of this blog was to force me to be more creative in the kitchen. It’s worked, but lately I’m pretty much been just been creative with my ice cream). Anyway, I realized that I’ve been giving you a lot of dessert, and I promise that will change. I also promise that moving forward: one ice cream recipe a season! Have a I said that before? Well, I mean it this time.
Moving on to this ice cream, I decided on a whim to make it after having a lovely version at a local creamery last Friday as a treat (I lie again. Ice cream is not a treat, it’s a necessity. Especially at 2 PM on a Friday). I merged a few recipe methods together to come up with this one (a little bit of Jeni, a little bit of Dana, a little bit of Chrissy (not Tiegan. Me)).
The result was something creamy and perfect. I actually have the an inspired idea on how to bring this recipe into fall, so wait a few months and you just may see that (unless I get distracted by apples and come up with something completely different!)
The base of this is three fold: coconut milk (full-fat, please), whole milk and cream. It happened that way because I ran out of cream, but due to the fat in the coconut milk, I think that, in the end, the tres leches, if you will, worked the best. Toasted coconut is folded it at then end; keep those flakes unsweetened because IMO, the base is sweet enough.
The upside of this recipe, at least in my house, is that I don’t have to share it with Crawley. Ice cream he loves, coconut he doesn’t. He sticks to the vanilla, which means more coconut for me!
- 1 14 ounce can full fat coconut milk
- 1 cup heavy cream
- 1 1/2 cups whole milk (plus 2 TB)
- 2 TB corn syrup
- 2/3 cup sugar
- 1 TB cornstarch
- 3 TB powdered milk
- 1 tsp vanilla
- 1/2 tsp kosher salt
- 1 cup unsweetened coconut flakes
- Combine the milks (reserving 2 TB of the whole milk), cream, sugar and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Continue to boil for 4 minutes. Add in the powdered milk and mix well.
- Mix about 2 TB of the milk with the cornstarch in a small bowl to make a slurry. Remove the milk mixture from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook until slightly thickened, about 1 minute. Remove from heat.
- Add the vanilla and salt to the milk. Mix until all is well incorporated.
- Transfer mixture to another bowl, cover with plastic wrap and refrigerate until completely cold, preferably overnight.
- While the base is chilling, toast the coconut flakes in a dry skillet over medium high heat until golden brown. Once cool, process them into small (but not too fine) bits. Set aside.
- Pour the ice cream base into the frozen canister and spin until thick and creamy. Just before it's churned completely, add the coconut into the feeding hole while it's still churning. Continue until all the coconut is well mixed.
- Store in an airtight container, pressing plastic wrap directly on the ice cream to prevent freezer burn.
Written after some v. frustrating tennis.
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