Stacking Functions Garden

Recipe: coconut cream ice cream

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So, I got Adam the Kitchenaid ice cream bowl that goes with our mixer as an anniversary gift.  Was it a gift for him, really?  Well, he did like it.  He’s made three batches already.  This stuff is absolutely amazing — and the weird part about it is, it’s super filling, so it’s easy to exercise self-control and only eat a small portion.  We’ve been using Bittman’s recipe from How to Cook Everything Vegetarian, the best cookbook of all time.  (Disclaimer: nobody paid me to say that.  I wish. )

Bittman has a basic ratio for ice cream that can be endlessly varied — he lists a solid 15 different unique combinations just on this page.  The ratio is:

6 egg yolks or 2 Tbls. cornstarch : 3 c. total liquid : 1/2 c. sugar or sweetener

Here’s my favorite recent adaptation of that ratio.  It can easily be made vegan or dairy-free:

2 c. cream, milk, or non-dairy milk of your choice
1 c. coconut milk
2 Tbls. cornstarch
1/2 c. shredded coconut, toasted in a dry skillet until lightly browned
1/2 c. sugar

1. Heat the milk and 1/2 c. sugar just to boiling over medium heat.
2. Mix together 2 Tbls. cold milk and 2 Tbls. cornstarch, stir it into the just-boiling milk.  Continue to cook until thick and pudding-like.  Let it cool off for a bit on the countertop or in the fridge.
3. Stir in coconut milk.
4. Put it in the pre-frozen ice cream bowl and turn your mixer on low for 15-20 minutes (or follow instructions for your own ice cream maker).

5. Stir in shredded coconut during the last five minutes of mixing.

This recipe could also be made with egg yolks instead of cornstarch.  You get a more custard-like taste and consistency if you use yolks.  Bittman calls for 6 egg yolks, and you add them to the hot milk solution much like you would for a pudding.  Let me know in the comments if you have questions on that.

It’s best right away while it’s still close to soft-serve consistency — it gets quite hard in the freezer.  But still delicious.

UPDATE, 10/25/2010: Apparently homemade ice cream is healthier than store-bought, and this blogger also recommends adding 2 T. vodka to keep it from getting rock-hard in the freezer.

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