Ingredients
5 cup grated fresh coconut *
1 cup sugar
3 cup milk
5 egg yolks
Directions
1. Put the grated coconut in a saucepan and add the sugar and milk.
Bring to the boil and cook about 5 minutes. Let cool. 2. Strain
the liquid through a piece of cheesecloth and squeeze the
coconut meat to extract as much liquid as possible. Reserve 2
cups of the grated meat and discard the rest or put it to another
use. 3. Put the egg yolks in a mixing bowl and beat with a whisk.
Beat
in the sweetened liquid and scrape the mixture into a saucepan
and heat. Use a wooden spoon and stir constantly, this way and
that, making certain that the spoon touches all over the bottom
of the saucepan. Cook until the mixture has a custard-like
consistency and coats the sides of the spoon (180 degrees). Do
not let the sauce boil, or it will curdle. This cooking will rid
the custard of the raw taste of the yolks. 4. Immediately remove
the sauce from the heat and continue stirring.
Set the saucepan in a basin of cold water to reduce the
temperature. Let the sauce cool to room temperature. 5. Pour the
custard into the container of an electric or hand-
cranked ice cream maker. Partly freeze according to the
manufacturer's instructions. Add the reserved 2 cups of coconut
pulp and continue freezing until solid.
* GRATED FRESH COCONUT
Use 1 or 2 coconuts. It is best to use 2 in case 1 isn't sweet
enough. Select large coconuts that are heavy and contain a lot of
liquid. You can determine the amount of liquid when you shake the
coconut.
Pierce the "eyes" of the coconut with an ice pick. Crack the shell of
the coconut in several places, using a hammer or hatchet.
Pry out the flesh with a blunt knife. Pare away the dark skin. Grate
the coconut using the coarse blade of a grater or a food processor.
Servings: 12 servings
Coconut Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Ice Cream
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in truth as far as ancient Egypt, and quite possibly further than that. However, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used many different spices, including some familiar names for example basil, fennel and dill. In the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as parsley and basil. These new spices and herbs was responsible for an outbreak in manuscripts on food, some of which are now in academic collections. By the advent of the 20th century, cookery publications are in high demand, as a result of increased literacy, more leisure time and disposable income. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Coconut Ice Cream recipe.
