Toasted Coconut Sherbet

1. 1

   In a medium saucepan, combine the milk, sugar, and toasted coconut.

2. 2

   Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.

3. 3

   Heat the mixture until its warm, then remove from the heat, cover, and let steep for 1 hour.

4. 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.

5. 5

   (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.)

6. 6

   Cover and refrigerate until thoroughly chilled.

7. 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.

8. 8

   Fold the whipped egg whites into the chilled coconut-infused milk.

9. 9

   Freeze in an ice cream machine according to the manufacturers instructions.

10. 10

    A scoop of this sherbet is perfect nestled in a dish with Passion FruitTangerine Sorbet (page 159) or Strawberry-Mango Sorbet (page 166).

11. 11

    And Ive been known to blend it with an imprudent amount of dark rum and fresh pineapple for an extraordinary pina colada.

12. 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.

13. 13

    Or, you can make the sherbet without them.

14. 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).

* Per serving · 4 servings · Values may vary.