Fresh Coconut Ice Cream II
- 4 cups half-and-half
- 1 cup sugar
- 1 package frozen coconut - (10 oz) thawed
- 1 pinch salt
- 5 egg yolks
In a nonreactive saucepan, combine the half-and-half, sugar, coconut and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat.
Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
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. Remove from the heat and cool completely.
Pour the mixture into the ice cream machine and follow the manufacturers instructions for churning time.
This recipe yields about 1/2 gallon.