Coconut Ice cream (real food gangstas)

Updated at: Thu, 17 Aug 2023 05:00:14 GMT

Step 1

Preheat oven to 350F. Spread unsweetened shredded coconut on a sheet pan and bake for

Step 2

6-8 minutes, stirring frequently so it toasts to an even golden brown. Remove from the

Step 3

sheet pan and keep to the side.

Step 4

2. In a small bowl, mix the water and gelatin. Let it bloom for 10 minutes.

Step 5

3. Heat milk, sugar, salt and 1 cup of heavy cream in a small pot; add the toasted coconut.

Step 6

4. Scrape the seeds of the vanilla bean into the warm milk mixture, add the gelatin mixture,

Step 7

the vanilla pod and coconut.

Step 8

5. Cover the pot, remove from the heat and let it steep for 1 hour.

Step 9

6. Rewarm the coconut-flavored milk. Strain the milk through a fine strainer into another

Step 10

pot, pressing down the coconut firmly with a heavy-duty spatula to extract all the flavor.

Step 11

Discard the coconut flakes and save the vanilla bean for another use.

Step 12

7. In a separate medium bowl, whisk the eggs yolks together and slowly pour the milk

Step 13

mixture into the egg yolks while continuing to whisk. Pour back into the pot, scraping all

Step 14

the yolk mixture with a heavy-duty spatula.

Step 15

8. Stir the mixture over medium heat until it thickens and coats the spatula.Pour through a

Step 16

fine strainer into a bowl, add the additional 1 cup heavy cream and vanilla or coconut

Step 17

extract and stir over a bowl of ice water to cool.

Step 18

9. Chill in the refrigerator. When ready, churn in an ice cream machine according to

Step 19

manufacturers instructions or by hand according to instructions stated above.

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