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1
In a medium saucepan, combine the milk, sugar, and toasted coconut.
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2
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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3
Heat the mixture until its warm, then remove from the heat, cover, and let steep for 1 hour.
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4
Pour the mixture through a mesh strainer set over a bowl and squeeze the coconut with your hand to fully extract the flavor; discard the coconut.
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5
(The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.)
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6
Cover and refrigerate until thoroughly chilled.
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7
Just before churning, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the egg whites and salt on high speed until they form soft peaks.
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8
Fold the whipped egg whites into the chilled coconut-infused milk.
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9
Freeze in an ice cream machine according to the manufacturers instructions.
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10
A scoop of this sherbet is perfect nestled in a dish with Passion FruitTangerine Sorbet (page 159) or Strawberry-Mango Sorbet (page 166).
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11
And Ive been known to blend it with an imprudent amount of dark rum and fresh pineapple for an extraordinary pina colada.
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12
If you have concerns about using uncooked egg whites, use pasteurized egg whites designated suitable for whipping, available in the refrigerated section of the supermarket.
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13
Or, you can make the sherbet without them.
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14
I prefer to use unsweetened coconut, but if you can only find the sweetened type, reduce the sugar in the recipe by 2 tablespoons (30 g).
