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Fresh Coconut Ice Cream
- Serves
6
(Slightly More Than a Quart) - Difficulty
Easy
Published 1992
The basic formula for this ice cream comes from the great French pastry chef, Gaston Lenôtre. When Verta Grosvenor tasted it at my house, she proclaimed it “the best ice cream in the world.”
Ingredients
2 cups 1 cup 1 cup
Method
Heat the milk, half the sugar, and the coconut in a saucepan until it boils. Remove from the heat and set aside to cool for 10 minutes.
Beat the egg yolks with the remaining sugar until they are light-colored and begin to form a ribbon.
When the milk mixture has cooled, spoon a little of it at a time into the egg yolks, beating constantly. When all of the milk mixture has been a
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