Toasted Coconut And Rum Ice Cream Recipes

TOASTED COCONUT AND RUM ICE CREAM

Steps:

• To make the ice cream, whisk 2 tablespoons of milk with the cornstarch in a small bowl to create a slurry. In a separate, medium mixing bowl, whisk the cream cheese and salt together until smooth.
• In a medium saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup over medium-high heat. Bring to a rolling boil, and let boil for 4 minutes. Then, whisk in the cornstarch slurry. Bring the mixture back to a boil and stir with a rubber spatula until slightly thickened, about 1 minute.
• Carefully pour the hot milk mixture into the bowl with the cream cheese, whisking while you pour. Whisk until completely smooth. Stir in the rum. Cover the bowl and refrigerate overnight to chill completely, or place the bowl in an ice bath to speed the chilling process.
• Just before you are ready to churn the ice cream, toast the coconut. Place a large skillet over medium heat. Spread the coconut in a single, even layer in the skillet. Toast, stirring occasionally, until the coconut is a light golden brown, about 5 minutes, being careful to not let it burn. Let cool.
• Pour the ice cream into the canister of your ice cream maker and turn on the machine. Then, sprinkle the toasted coconut into the ice cream. (Alternatively, you can layer it into the ice cream when you are packing it into a container after churning.) Freeze the ice cream according to your manufacturer's directions. Store the ice cream in an airtight container in the freezer.

COCONUT ICE CREAM WITH RUM

Steps:

• 1. Combine coconut milk, cream and sugar in a medium size saucepan, and heat over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add the coconut extract and rum. Adjust rum and/or coconut extract to your liking. Allow mixture to cool completely.
• 2. Place the creamy mixture in a freezer-proof plastic container, cover with lid, and freeze for 1 hour or until it's semi-frozen but still quite soft.
• 3. With an electric mixture, beat the semi-frozen mixture for a few minutes or until softened. Return mixture to the plastic container, and place in freezer for 1 more hour. Then repeat this beat/freeze process 3 or 4 times total until the mixture reaches a creamy, smooth consistency. Add the 1/2 cup grated coconut to the mixture during the final time you beat with the mixer. (The beating step can be done with a blender or food processor.) After the final process of beating, return the creamy smooth ice cream to the plastic container and place in freezer for several hours or until completely frozen.
• 4. The ice cream can be served as is, or it's also excellent with a generous pinch of toasted coconut sprinkled on top of each scoop.

TOASTED COCONUT ICE CREAM

Steps:

• toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.
• heat milk and 1 cup of cream with sugar and salt until steaming.
• add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.
• reheat and strain the mixture, discarding coconut and vanilla bean pod.
• whisk eggs and stream into milk mixture, whisking.
• heat over medium heat until it coats the back of a spoon and strain
• stir in additional cream and extract.
• chill until very cold.
• freeze according to ice cream maker's instructions.