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
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Heavy Cream 3 C
Meat of 1 Coconut, grated
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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.