Adapted from "Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries" by Ellen Brown
Makes:About 1 quart
Stirring shredded coconut into the base of this ice cream gives the finished product a pleasant, chewy texture. To make the ice cream, you’ll heat coconut milk, cream, sugar, and powdered milk together, temper whole eggs with the hot mixture (i.e., whisk the hot mixture into the eggs slowly so they come up to temperature without any cooked bits), then cook the ice cream base for a few minutes. Strain the base, stir in the coconut flakes, chill, then freeze according to your ice cream maker’s instructions. Top your coconut ice cream with diced mango for an easy tropical dinner party dessert.
Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
The unfrozen ice cream base can be made up to 2 days in advance.
1 1/4 cupsheavy cream
1 (13- to 14-ounce) can unsweetened coconut milk
1/2 cup granulated sugar
1/4 cupnonfat dry milk
1/8 teaspoon fine salt
2 large eggs
1/8 teaspoonvanilla extract
3/4 cup packed sweetened, flaked coconut (about 3 ounces)
Set a fine-mesh strainer over a large heatproof bowl; set aside.
Combine the cream, coconut milk, 1/4 cup of the sugar, nonfat dry milk, and salt in a medium saucepan and whisk until the milk powder dissolves. Bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the eggs, remaining 1/4 cup sugar, and vanilla in a medium bowl until thick and pale yellow in color. When the cream mixture is ready, slowly whisk about one-third of it into the eggs, whisking constantly so the warm cream doesn’t scramble the eggs.
Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 3 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
Pour the mixture through the strainer into the bowl and discard the contents of the strainer. Stir the flaked coconut into the ice cream base until incorporated. Press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.
Freeze the ice cream base in an ice cream maker according to the manufacturer’s directions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.