Lemon Coconut Ice Cream
- 2 cups heavy cream
- 1 (13.5 oz) full fat coconut milk
- 1 (15 oz) cream of coconut
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 lemon peeled into strips
- Juice of one lemon
- 5 egg yolks
- 1 1/4 cups sweetened coconut flakes, divided
- In a large saucepan, whisk heavy cream, coconut milk, cream of coconut, sugar, and lemon peels on medium-low heat until very warm (not boiling). Whisk frequently so bottom of pot doesn’t scorch, about 10 minutes. Remove from heat and whisk in lemon juice.
- In a large bowl, whisk egg yolks. Pour 1/2 cup of hot cream mixture into egg yolks and whisk vigorously to temper eggs and then whisk in 1/2 cup more at a time until all liquid is added.
- Pour mixture back into saucepan and heat until it coats the back of a wooden spoon. When you run your finger through the custard on the spoon, the line from your finger will stay when it is thickened enough.
- Pour custard into a large bowl, cover with plastic wrap touching top and refrigerate until very cold, about one hour.
- When mixture is cold and ready to be churned, prepare toasted coconut. Preheat oven to 350°F. Spread coconut flakes onto a baking sheet and bake until golden, stirring every few minutes to ensure even toasting. Allow to cool completely. Add coconut flakes to a food processor and pulse a few times.
- Remove custard from refrigerator. Pour into ice cream maker and churn according to manufacturer’s instructions. During the last 5 minutes of churning, gradually add one cup of toasted coconut and allow it to distribute evenly.
- Spoon ice cream into a freezer-safe container and sprinkle top with remaining 1/4 cup of toasted coconut. Freeze at least 6 hours or overnight until firm.
TIP: If eggs start to cook during the thickening process, pour custard through a fine mesh sieve or cheesecloth to remove pieces and continue with recipe as directed.
Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.