Coconut Ice Cream; Helado de Coco

Helado de Coco

Helado de Coco
Coconut Ice Cream

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
or cornstarch
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.

Buy the Book!

from:
Culinary Mexico
Authentic Recipes and Traditions
by Daniel Hoyer
Gibbs Smith, Publisher
$34.95/Hardcover
ISBN: 1-58685-375-9
Recipe reprinted by permission.