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Recipes > Coconut Ice Cream
Guyanese and Trinidadian Recipes

Coconut Ice Cream

Ingredients

2 coconuts, grated
1 tsp almond essence
4 pints milk
4 eggs
2 oz custard powder
Sugar to taste

Preparation

  • Heat 1½ pints of milk, pour it over the grated coconut and leave to stand for 5 minutes.
  • Squeeze the milk/coconut mixture thoroughly to extract the flavour and then strain out the gratings (cous-cous).
  • Blend the custard powder with 4 tablespoons plain milk.
  • Heat the remaining 2½ pints of milk in a saucepan. Remove from the heat and add the custard powder, blending well. Return to the pan on heat and stir constantly until the mixture thickens. Remove from the heat.
  • Whisk the eggs lightly with sugar, add the essence, pour the hot custard in and whisk well.
  • Add the coconut milk and mix well.
  • Cool and freeze as usual.

Note: Milk which has been flavoured with coconut should not be heated.

Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

2 medium-sized coconuts
1 tin evaporated milk
1 tin condensed milk or two pints boiled cow's milk
2 cups sugar if fresh milk is used

Preparation

  • Peel and grate coconut, and to it, add one and a half pints of water. Mix well to extract milk, then strain through a fine cloth or sieve.
  • Heat the milk, thickening, and sugar together. Add the coconut milk.
  • Keep pouring this backwards and forward from one vessel to another until cool, emulsifying the globules of fat from the coconut and making the mixture more appetizing and digestible.
  • Strain, then place in freezer.
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