Now that I have successfully gotten an annoying song in your head…on to today’s business. Fresh coconut ice cream!
Last week we finally had a chance to eat at Burma Superstar in San Francisco. (Quick aside, it’s a GREAT restaurant…fantastic food, great service, loved it.) One of their desserts was a deep fried coconut custard served with the most amazing coconut ice cream. Now that I have an ice cream maker, you know I had to figure the recipe out!
Burma Superstar’s ice cream definitely had fresh coconut in it, so I went out and bought my first coconut. I purchased a sweet young coconut, where the husk is not fully matured. I thought it might be easier to cut through. Um, it might be easier (I’m not sure, but that’s my guess)…but it still wasn’t easy. I recommend using a giant serrated knife and exercising PATIENCE. It was worth the hard work. The fresh bits of coconut in the ice cream…YUM.
Oh – and if you have any coconut recipes to share, I have a TON of coconut water and leftover coconut sitting in the fridge. Savory or sweet, if you have any ideas for how to use it up, let me know!
Fresh Coconut Ice Cream
Adapted from Ben & Jerry’s Sweet Cream Base
- 2 large eggs
- 3/4 C sugar
- 2 C heavy cream
- 1 C coconut milk
- 1 – 2 TBSP fresh coconut, cut up into small pieces
Whisk eggs until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 min more. Pour in the cream and coconut milk and whisk to blend. Follow instructions for your ice cream maker (in my 1-1/2 QT Cuisinart, I ran it for 25 minutes). Add the coconut towards the end. Enjoy! Freezes well.