I don’t recall exactly what year that was. 2007 maybe. We were in Macau and indulging in a buffet that included ice cream. My friend Carlo was the first one there and got what was supposedly vanilla. It wasn’t. It was coconut. And that started my “supposed” love affair with coconut ice cream.
The thing with this love affair, like most confused and heartbreaking affairs are, it was one sided. I couldn’t find any to enjoy. And another thing, I never made the effort to make it. I am not sure that after how many years I got my ice cream maker did I only decide to make it now. But damn. it was worth the wait. i followed this as the basic recipe, but changed a lot of the ingredients to my taste.
I loosely translated the measurements, but rationed the sugar, since I just want the right sweetness. I also doubled the pinch of salt because I want a stronger flavor. Hell, I did add 2 more packets of powdered coconut milk (in place of using grated coconut, I guess) to make the flavor stronger. It was quite strong but I really really really like it.
This is non-vegetarian though, with cow’s milk and cream in it. But damn it was really good. 🙂
It passed the two basic taste test in our household, my mom’s and little Maven’s. 🙂 Complete success I think. Now only if I can find a way to make the ice cream maker work perfectly… hmmmm.
Coconut Ice Cream Recipe
1 pint coconut cream
2 packets of powdered coconut milk
1 pint milk
1 pint cream
3 egg yolks
1 cup sugar
2 pinches of salt
Beat egg and sugar together. Set aside. Place in a bowl the powdered coconut milk. Set aside. Simmer all the liquid, not letting it boil. Now gently add a scoop of the hot milk at a time to the egg mixture and mix thoroughly. Continue adding until you have put about 1/3 of the liquid. Now add the powdered mixture to the egg mixture and mix until no lumps are present. I used this technique because I needed hot or warm liquid to dilute the coconut powder. This mixture was then added back to the hot pan and cooked/simmered until thickened. Cool and follow ice cream maker’s instructions. Top with almonds and cocoa nibs 🙂