Coconut Ice Cream

Preparation

Step 1: Prepare the custard base

In a saucepan, gently heat the coconut milk with half of the sugar and the vanilla extract. Stir until the sugar is fully dissolved, without boiling.

In a bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale and frothy.

Step 2: Cook the custard

Pour the hot coconut milk in a thin stream over the yolks while whisking, then pour everything back into the saucepan.

Thicken over very low heat, stirring constantly with a spatula, until the custard coats the back of a spoon. Never let it boil. Remove from the heat and let it cool slightly.

Step 3: Add the shredded coconut

Add the shredded coconut and the pinch of salt to the lukewarm custard, then mix well to distribute the flakes.

Cover the mixture with plastic wrap pressed onto the surface and refrigerate for at least 2 hours until well chilled.

Step 4: Fold in the cream

Whip the well-chilled heavy cream into soft peaks and fold it gently into the cooled coconut custard.

This mixture adds richness and lightness to the final ice cream. Be careful not to deflate the cream while mixing.

Step 5: Churn

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions, usually 25 to 35 minutes, until dense and velvety.

Spoon the ice cream into a loaf pan, smooth the surface and freeze for at least 2 hours to firm up.

Step 6: Serve

Let the ice cream rest 30 minutes at room temperature so it softens slightly before scooping.

Serve in bowls, sprinkled with toasted coconut. This ice cream keeps for one week in the freezer in an airtight container.