Coconut Ice Cream

Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

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Ingredients

Coconut-Infused Milk

  • 1.5 kg / 3 lb 4.91 oz desiccated coconut

Method

  1. For the Coconut-Infused Milk: Toast the coconut in a 176°C / 350°F oven until it begins to have a toasted aroma. Bring the skim milk to a simmer over medium-high heat. Steep toasted coconut while it is hot in the hot skim milk. Strain through a fine-mesh strainer.
  2. For the Ice Cream Base: Make the ice cream base according to the