Fresh Coconut Ice Cream

1. 1

   In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat.

2. 2

   Bring the cream to the boiling point and scald it.

3. 3

   Remove from the heat.

4. 4

   Beat the egg yolks in a bowl.

5. 5

   Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.

6. 6

   Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon.

7. 7

   Remove from the heat and cool completely.

8. 8

   Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.

* Per serving · 4 servings · Values may vary.

No additional tips available.