http://www.foodnetwork.com/recipes/emeril-lagasse/fresh-coconut-ice-cream-recipe2/index.html
The kids were fascinated with coconuts for some reason. So I noticed they were on sale at Broulim's and bought one. The first one we bought was bad inside, so we got another one. We cracked it open and tried to drink the juice - none of of liked it. Then I froze the coconut for about 30 min and then we were able to separate the flesh from the shell. Then I shredded it in the food processor to prepare to make this ice cream. Scott thought it would be good next time to make chocolate ice cream and then add the coconut. Or I found the below chocolate sauce that would be good too.
- 4 cups half-and-half
- 1 cup sugar
- 1 (10-ounce) package frozen coconut, thawed
- Pinch salt
- 5 egg yolks
Directions
In a non-reactive saucepan, combine the half-and-half, sugar,coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beateneggs, whisking in between each addition, until all is used.
Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
Mexican Chocolate Sauce:
- 3/4 cup half-and-half
- 1 tablespoon unsalted butter
- 1/2 pound Mexican chocolate, chopped
- 1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
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