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Coconut Custard Ice Cream Recipe
|Grated fresh coconut||3 Cup (48 tbs)|
|Light cream||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , slightly beaten|
|Vanilla extract||1 Teaspoon|
Calories 434 Calories from Fat 258
% Daily Value*
Total Fat 30 g46%
Saturated Fat 21.5 g107.7%
Trans Fat 0 g
Cholesterol 122.4 mg
Sodium 156 mg6.5%
Total Carbohydrates 38 g12.5%
Dietary Fiber 3.7 g14.9%
Sugars 28.9 g
Protein 7 g14.5%
Vitamin A 11.3% Vitamin C 2.6%
Calcium 12.8% Iron 8.6%
*Based on a 2000 Calorie diet
Cool to room temperature and squeeze as much liquid as possible from mixture through several thicknesses of cheesecloth; discard coconut.
Put liquid and remaining 1 cup milk in top part of double boiler over simmering water and heat to scalding.
Mix thoroughly flour, sugar and salt and stir into mixture.
Cook, stirring, until smooth and thickened.
Stir small amount of mixture into eggs, then stir back into double boiler.
Cook, stirring, about 2 minutes longer.
Remove from heat, add vanilla and cool.
Pour into freezing tray and freeze until mushy.
Beat with rotary beater until smooth.
Fold in remaining 1 cup coconut and put back in tray.
Freeze until firm.
Makes 4 to 6 servings.