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
It is actually possible to trace the history of written cooking instructions far back into the distant past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. However, in the main part, these old records were just very simple pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius created a few scripts detailing recipes prepared by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans used many spices and herbs, including some familiar names such as basil, mint and dill. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like basil and coriander. These new herbs and spices prompted an increase in books on cookery, the majority of which are kept safe in academic collections. During the following few centuries, the families of Europe competed to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cookbooks were highly popular mostly due to more people being able to read, people having increased leisure time and having more money to spend. The revolution that is television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Coconut Ice Cream recipe.
