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Coconut Cream Icecream Recipe
|Coconut milk||14 Ounce|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs) (1 Can)|
|Vanilla extract||1 Tablespoon|
|Dark rum||1⁄4 Cup (4 tbs)|
|Coconut||1⁄2 Cup (8 tbs), shredded|
Calories 452 Calories from Fat 316
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 26.8 g134.2%
Trans Fat 0 g
Cholesterol 182 mg
Sodium 46.6 mg1.9%
Total Carbohydrates 25 g8.4%
Dietary Fiber 2.1 g8.2%
Sugars 21.7 g
Protein 5 g10.7%
Vitamin A 15.4% Vitamin C 3.9%
Calcium 9.3% Iron 8.6%
*Based on a 2000 Calorie diet
1.In a beavy saucepan, combine, coconut milk, sugar, milk, cream, vanilla extract and cook over medium heat.
2.Make sure that the sugar dissolves completely, prior to removing from heat. This would take about 10 minutes.
3.In a bowl, whisk the egg yolks well. Now, add in 1 cup of hot milk and whisk constinuously to blend well.
4. Into a saucepan, pour in the egg mixture and cook over medium heat until mixture thickens to coat the back of a spoon. This would take about 6 to 8 monutes.
5.Ensure that throughout the cooking process the mixture never boils.Strain mixture and add in rum and coconut. Let cool to room temperature.
6. Transfer into icre cream maker and freeze according to manufacturer's instructions.
7.Serve chilled as dessert.