And I Can Cook, Too

Thursday, January 04, 2007

July 1, 2006

Cuckoo for Coconut

My husband and I returned to Hawaii and had exactly 10 days at home before we re-boarded the plane and took back off for a month on the mainland. During our 10 days, we wanted to be sure to find some time to spend with the gang. We decided on Thai food, and invited everyone over. Clever Kenny offered to bring desert, and promptly borrowed my ice cream maker.

My version of Kenny’s delicious Coconut Ice Cream

2 c. Coconut Milk
1 c. Brown Sugar
6 Egg Yolks

In a small pot over medium heat, bring the coconut milk and sugar to a simmer. Stir to dissolve the sugar. In a mixing bowl, beat the egg yolks until they are slightly fluffy. Temper the egg yolks by adding a ¼ cup of the hot coconut milk and whisking quickly to avoid cooking the eggs. Continue to add coconut milk, ¼ cup at a time, until the egg yolk mixture is warmed through. Pour the egg mixture into the pot with the rest of the coconut milk. Stirring constantly, bring the mixture back to a simmer and continue to cook until it is think enough to evenly coat the back of a spoon. Do not boil. Pour the mixture back into the bowl and put it in the refrigerator to chill. Follow your ice cream makers’ manufacturer’s instructions to freeze the ice cream.

PS: If you taste your mixture before it goes into the freezer, it should taste a little too sweet. The freezing process causes the ice cream to lose some sweetness. So don’t panic. Unless your mixture doesn’t taste sweet at all. Then do panic. And run screaming in the streets to Baskin Robbins.


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