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!
- 2 large eggs
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup coconut milk
- 1 – 2 tablespoons 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.