It’s light, creamy, tropical, and sweet. You won’t want to eat any other dessert all summer long after you try Chef Uno’s coconut ice cream.
Chef Uno’s Coconut Ice Cream
3 cups milk
3 cups heavy whipping cream
3 cups Coco Lopez coconut mix
1 cup egg yolks (4 large eggs)
1/2 cup granulated sugar
1 cup coconut flakes
Place milk, cream and Coco Lopez in stock pot. Bring the mixture to a gentle simmer until coconut mix is dissolved, do not let it boil.
In the meantime, create a double boiler by filling another stock pot halfway with water and bring to a boil then reduce to medium heat. Place sugar and egg yolks in a glass bowl, place on top of the pot of water and whisk until sugar is dissolved. Then slowly temper in 2 cups of milk. Once milk is combined, add yolk mixture back into warmed pot of milk.
Stir mixture constantly until it coats the back of a spoon. It should take about 8-10 minutes to thicken, and if you check the temperature with a thermometer it should read between 165 and 180 degrees Fahrenheit. This thickened mixture is custard. Make sure the mixture doesn’t boil. If it boils it will curdle and clump. If this happens, pour it into a blender and puree it until it’s smooth again.
Pour custard into a bowl, cover it, and chill it in the refrigerator until it’s completely cool.
Freeze the ice cream in an ice cream maker. Pour the chilled mixture into your ice cream maker and freeze it according to the manufacturer’s instructions. Once the mixture starts to freeze, add in coconut flakes.
Store in airtight container and place in freezer until ready to eat.