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Title: Coconut Cream Ice Cream
Yield: 1 Serving

Ingredients

      1    Cup Light Cream
    1/3    Cup Coconut Flakes
  1 1/4    Cups Milk
      2    Tablespoons Sugar
      1    Egg Yolk
    1/8    Teaspoon Coconut Extract

Instructions

Heat cream and coconut to boiling in medium saucepan; simmer 5
minutes. Cool to room temperature. Strain through strainer lined with
double-thickness of cheesecloth, pressing coconut firmly to extract all
the cream. Discard coconut and reserve the cream mixture. Heat milk
and sugar just to simmering in a medium saucepan, stirring occasionally to
dissolve sugar. Whisk about 1/4 cup hot milk mixture into the egg yolk;
whisk yolk mixture back into milk mixture. Cook over medium heat 2
minutes, whisking constantly. Strain mixture through fine strainer.
Stir reserve coconut-cream mixture into milk mixture; stir in coconut
extract. Cool to room temperature then chill. Freeze.

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Per serving (excluding unknown items): 930 Calories; 70g Fat (66% calories
from fat); 20g Protein; 60g Carbohydrate; 413mg Cholesterol; 315mg Sodium

Preparation Time: 0:00

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