Fresh Coconut Ice Cream – a delicious recipe with milk, heavy cream, coco lopez, sugar, black pepper, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, over medium heat, combine the milk, cream, coco lopez,sugar and pepper.
2
Whisk until the sugar is dissolved.
3
Bring the milk up to a boil and then reduce to a simmer, this will scald the milk.
4
Temper the beaten egg yolks into the hot milk.
5
Continue to cook until the mixture comes back to a boil.
6
This mixture will be thick and will coat the back of a spoon.
7
Remove from the heat and strain into a glass bowl.
8
Fold in the fresh coconut.
9
Cover the top of the mixture with plastic wrap and cool completely.
10
Place the mixture in the refrigerator and chill completely.
11
Pour the filling into the ice cream machine and follow the instructions for the churning time.
905
kcal
Calories
64
g
Fat
57
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 quart whole milk, 2 cups heavy cream, 1 cup coco lopez, 1 cup sugar, and more.
Yes, Fresh Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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