Je Mange

“I eat therefore I am”– Culinary Genius

Tuesday, July 03, 2007

Ice Cream: Coconut

I recently bought a used Donvier icecream maker. It is a handcrank churner utilizing a frozen bowl.

My first attempt turned out wonderfully.

I made a 40% fat custard infused with freshly grated coconut. Adjust the cream and milk according to your desired fat ratio(keep in mind most decent commercial ice cream has a fat content of >18%) Churning the next day proved effortless: it only took ~25 minutes of intermittent cranking.

Crème anglaise a la coconut:

6 Yolks
Sugar 6 oz
Heavy Cream 3 C
Meat of 1 Coconut, grated
vanilla ½ t
salt, pinch

  1. Scald dairy and coconut. Let stand for 20+ minutes.
  2. Bring back to a scald. Wisk yolks and sugar.
  3. Strain dairy. Temper dairy into the yolks, be careful not to make a froth from too much agitation.
  4. Return to heat over med-low, stirring constantly.
  5. Cook until done! It should be thickened slightly, coating the back of a spoon, the consistency just more than heavy cream.
  6. Chill in an ice bath to halt further cooking.
  7. Churn per your ice cream machines directions.


  • At 7:24 AM, Anonymous Anonymous said…

    how do you know what your fat content is?

  • At 1:06 AM, Blogger Zeb said…

    a body mass index helps


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