How To Make Trini Coconut Ice Cream
Get your ice cream maker ready because this weekend we’re making Coconut Ice Cream:
Yield: 6 Cups
1 Dried Coconut (About 1 Cup)
2½ Cups Evaporated Milk
3 Cups Heavy Cream
1¼ Cup Condensed Milk or 9 Oz Sugar
1 Tsp Vanilla Essence
3 Tbsp Chief Brand Custard Powder
Remove flesh from dried coconut and grate to yield about 1 cup.
Place grated coconut into a blender and add the evaporated milk. Blend for 30 to 45 seconds until the coconut has been grounded finely and melds with the milk. Strain this coconut milk through a fine sieve ensuring to squeeze the grated pulp properly with your hands to yield the true coconut flavor into the milk.
Set grated coconut aside.
Pour this coconut milk into a medium sauce pan together with the heavy cream, condensed milk, almond essence and custard powder.
Place on medium heat, whisk to incorporate all ingredients into the milk evenly and bring mixture up to a simmer where light bubbles break the surface of the milk. Be careful to watch the milk as it may boil over. This should cook for about 8 minutes and as you whisk the milk mixture, it should begin to thicken due to the custard powder.
Remove milk custard form the heat and pour into a clean bowl. Allow to chill in the refrigerator for a minimum of 4 hours or better overnight.
Set up your ice cream maker or old fashioned churner and pour the coconut custard into the pale and allow to churn for 1 – 1 ¼ hours.
After churning, the ice cream will be semi firm, similar to the texture of a slushy or smoothie. Empty the ice cream from the pale into a plastic container and cover tightly. Place in a freezer overnight to allow the ice-cream, to fully firm up and achieve its proper texture.
You can take a little of the grated coconut remaining and toast it lightly in the oven or in a hot pan on medium heat to crisp up and brown.
Remove ice cream from freezer, scoop and serve in a bowl or in a cone. Sprinkle some of the toasted coconut atop for a great garnish and crunch factor.