Coconut Ice Cream
One bite of this ice cream, and you’re transported to a beach in the Caribbean.
Recipe information
Yield
makes about 1 quart
Ingredients
1 1/2 cups plus 1 tablespoon (372g) whole milk
3/4 cup plus 2 tablespoons (210g) heavy cream
1/2 cup plus 1 tablespoon (45g) nonfat milk powder
2 tablespoons (30g) Invert Sugar (page 185)
4 teaspoons (24g) light corn syrup
1/4 cup plus 3 tablespoons (90g) granulated sugar
3/4 cup plus 2 tablespoons (225g) canned coconut milk
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the milk, cream, milk powder, invert sugar, corn syrup, and granulated sugar in a saucepan and bring to a simmer over medium-high heat, stirring to dissolve the milk powder and sugar. Bring to a boil. Mix with an immersion blender and pour into a medium bowl. Set into the ice bath and chill completely, stirring often. Add the coconut milk and mix thoroughly with the immersion blender. Cover with plastic wrap and refrigerate overnight for the flavors to mature.
Step 3
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
