Hello Hawaii Ice Cream
Notes: Unsweetened sliced dried coconut (also called coconut chips) is sold in Asian markets and some natural-food stores. Or use sweetened shredded dried coconut.
How to Make It
Step 1
1
In a 2- to 3-quart pan, combine sugar, half-and-half, and coconut milk. Stir over high heat until bubbles form at pan edge (scalding, about 180°), 5 to 8 minutes.
Step 2
2
In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190°), 8 to 10 minutes.
Step 3
3
Add vanilla to custard.
Step 4
4
At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.
Step 5
5
Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. or larger capacity), or strain directly into the maker; discard residue. Freeze according to manufacturer's directions.
Step 6
6
As ice cream churns, stir coconut in a 10- to 12-inch frying pan over medium-high heat until toasted, about 4 minutes. Pour from pan and let cool.
Step 7
7
When ice cream is almost firm enough to scoop , add coconut and macadamia nuts. Continue freezing until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
Step 8
8
Serve softly frozen, or freeze airtight (see below).
Step 9
9
Firming and Storing Ice Cream:
Step 10
10
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
Step 11
11
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
Step 12
12
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Step 13
13
Nutritional analysis per 1/2 cup.
Ingredients
3/4 cup sugar
1 1/4 cups half-and-half (light cream)
1 can (10 oz.) coconut milk
2 large eggs
2 teaspoons vanilla
3/4 cup unsweetened sliced dried coconut
3/4 cup chopped roasted, salted macadamia nuts
Directions
Step 1
1
In a 2- to 3-quart pan, combine sugar, half-and-half, and coconut milk. Stir over high heat until bubbles form at pan edge (scalding, about 180°), 5 to 8 minutes.
Step 2
2
In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190°), 8 to 10 minutes.
Step 3
3
Add vanilla to custard.
Step 4
4
At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.
Step 5
5
Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. or larger capacity), or strain directly into the maker; discard residue. Freeze according to manufacturer's directions.
Step 6
6
As ice cream churns, stir coconut in a 10- to 12-inch frying pan over medium-high heat until toasted, about 4 minutes. Pour from pan and let cool.
Step 7
7
When ice cream is almost firm enough to scoop , add coconut and macadamia nuts. Continue freezing until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
Step 8
8
Serve softly frozen, or freeze airtight (see below).
Step 9
9
Firming and Storing Ice Cream:
Step 10
10
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
Step 11
11
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
Step 12
12
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Step 13
13
Nutritional analysis per 1/2 cup.
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