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Receta Coconut Custard Ice Cream
by Global Cookbook

Coconut Custard Ice Cream
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Ingredientes

  • 4 lrg egg yolks
  • 3/4 c. superfine sugar (see note)
  • 1 c. half-and-half
  • 1/2 c. cream of coconut such as Coco Lopez found in market's bar supply section don't use coconut lowfat milk
  • 2 c. whipping cream well-chilled
  • 1 dsh salt
  • 1/4 c. sweetened shredded coconut

Direcciones

  1. In a metal bowl, with an electric hand mixer, beat the egg yolks, sugar, half-and-half and vanilla. Set the bowl over a pan of warm water and place on medium heat till water comes to a boil. Beat the mix till it is thickened and about double its original volume, about 10 min. Beat in the coconut cream.
  2. Place the bowl in a tray of ice cubes and continue beating till the mix is cool. Add in the whipping cream and salt, and beat the mix well. Mix in the coconut.
  3. Transfer the mix to your ice cream machine, and freeze according to the manufacturer's instructions.
  4. Note: If you cannot find superfine sugar, process granulated sugar in blender till very fine.
  5. Makes about 1 qt