Ice cream is usually made using eggs, and I have been known to make it that way (see champagne ice cream). But the problem with this is I use at a minimum twice the amount of ingredients. This would be because I get very easily distracted. So whilst I’m meant to be carefully stirring the egg mixture of a pot of simmering water I’m off getting distracted by glitter and unicorns or life. This means that if I’m not stirring the eggs at the right moment they over cook and turn into scrambled eggs. Now it may be just me but this is not really a desirable ingredient in ice cream.
So my go to everyday vanilla ice cream recipe is one that may not be as rich as others but it requires no eggs or stirring of ingredients of any kind over heat. I just chuck them in my mixer whisk to a bit frothy then pour in ice cream maker, which churns away for 20 mins and gives me ice cream (well it does after I freeze churned mixture for a few hours).
Anyway I got possessed by the need to make and eat coconut ice cream. After examine a few recipes on the internet I just decided to adapt my standard recipe and threw in some shredded coconut. Topped with melted dark chocolate it was rather like a frozen bounty bar.
Coconut Ice Cream
1 cup chilled cream
1 cup of chilled coconut cream
1 cup chilled milk
3/4 cup sugar
small handful of shredded coconut (optional)
In mixer with whisk attachment whisk together cream, coconut cream, milk and sugar. You want to whisk till the sugar has dissolved and its kinda frothy on op top. Pour into ice cream maker, churn. When it nearly done add in shredded coconut. Then pour into container freezer for a few hours till full frozen. If you don’t have an ice cream maker that ok, whisk it up then pop in freezer then whisk every 20 mins for a about 2 hours and it should get to the consistency of soft serve ice cream at which point add in shredded coconut stir and freeze.
I drizzled over some dark chocolate melted in the microwave and it set pretty quickly (a la homemade ice magic)