Name: Coconut Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1.5 kg / 3 lb 4.91 oz desiccated coconut; 3.5 kg / 7 lb 11.46 oz skim milk; 2.62 g / 5 lb 12.42 oz / 52.39% Coconut-Infused Milk; 349 g / 12.31 oz / 6.98% egg yolks; 1.35 kg / 2 lb 15.62 oz / 26.99% coconut purée; 682 g / 1 lb 8.06 oz / 13.64% sugar

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Coconut-Infused Milk

1.5 kg / 3 lb 4.91 oz desiccated coconut

Method

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.
For the Ice Cream Base: Make the ice cream base according to the