Coconut Ice Cream

Name: Coconut Ice Cream
Yield: Makes 2 quarts
Cuisine: Trinidad & Tobago
Ingredients: Sweetened shredded coconut, for garnish; 1 teaspoon coconut extract; 1 tablespoon (1 envelope) unflavored gelatin; ½ teaspoon mixed essence or vanilla extract; 2 cups heavy cream; 2 cups coconut milk; 2 tablespoons whole milk; ¾ cup sugar; ½ cup fresh or frozen grated unsweetened coconut

Preparation info

Makes
2 quarts

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

The Trinidadian version of coconut ice cream generally makes use of two ubiquitous West Indian ingredients: evaporated milk and condensed milk. I prefer to use a more traditional ice cream recipe, adding gelatin to aid thickening.

Ingredients

1 tablespoon (1 envelope) unflavored gelatin
2 tablespoons whole milk

Americas
Trinidad & Tobago
Dessert
Gluten-free
Caribbean
Vegetarian

Method

In a small bowl, sprinkle the gelatin over the whole milk and set aside to dissolve.
Mix the cream, coconut milk, and sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer and continue to stir until the sugar is totally dissolved.
Remove the pan from the heat and add the shredded coconut,, mixed essence, and co