Makes just over 1 gallon
This ice cream, popular in Tlacotalpan, Veracruz, became a favorite of mine during several visits. Made from fresh coconuts, it is offered on the street corners by vendors who make it in their homes. I developed this recipe to satisfy my cravings for this refreshing treat.
2 teaspoons arrowroot powder
1/2 gallon whole milk
1 quart half-and-half
4 cans unsweetened coconut milk
1 vanilla bean, cut in half lengthwise,
or 2 tablespoons premium vanilla extract
1-1/2 cups sugar*
1 whole egg plus 3 egg yolks, well beaten
1/2 teaspoon salt
*Raw or turbinado sugar tastes more like the sugar used in Mexico
1. Blend the arrowroot powder with 1/4 cup of the milk until smooth.
2. Combine this with the rest of the milk, half-and-half, and coconut milk; place in a cooking pot along with the vanilla bean and sugar.
Note: If using vanilla extract, do not add until the cooking process is complete.
3. Warm over medium heat until almost boiling, stirring constantly.
4. Carefully combine 1 cup of the hot mixture with the eggs to temper.
5. Mix the tempered eggs and the rest of the milk together and bring to a gentle boil. Reduce heat and simmer for 5 minutes while stirring constantly.
6. Cool completely, discard the vanilla bean, and place in an ice cream freezer. Follow your freezer's directions.
Authentic Recipes and Traditions
by Daniel Hoyer
Gibbs Smith, Publisher
Recipe reprinted by permission.
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This page created April 2006
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