Home / Dessert Toasted Coconut Ice Cream
1 cup (250 ml) desiccated coconut
3 cups (750 ml) coconut milk
1 cup (250 ml) NESTLÉ Dessert & Cooking Cream
3 trimmed lemongrass stalks
½ tsp salt (1.25 ml)
4 egg yolks
¾ cup (180 ml) sugar
1 Tbsp (15 ml) cornflour
2 Tbsp (30 ml) coconut milk
In a dry frying pan, toast 1 cup (250 ml) desiccated coconut over a medium heat, stirring constantly, until rich golden, about 5 mins.
Transfer to dish and let cool.
Half-fill a large pot with water and bring to the boil.
Reduce heat and place a stainless steel bowl over the steam.
Add in 3 cups (750 ml) coconut milk, 1 cup (250 ml) NESTLÉ Dessert & Cooking Cream, 3 trimmed, peeled, halved and crushed lemongrass stalks and ½ tsp salt (1.25 ml) and stir well.
Simmer in double boiler for 30 mins.
Meanwhile, whisk together 4 egg yolks and ¾ cup (180 ml) sugar together till pale and thick.
Gradually whisk half of the hot coconut milk mixture into the cold egg mixture.
Slowly whisk this mixture into the remaining coconut milk set over the saucepan of simmering water.
Whisk constantly until thickened and velvety, about 20 mins.
In a small bowl, mix 1 Tbsp (15 ml) cornflour with 2 Tbsp (30 ml) coconut milk and add to the coconut milk mixture over the heat.
Continue whisking to a custard consistency, about 5 mins more. (Mixture should coat the back of the spoon).
Pass the custard through a fine sieve set over a bowl, place in an ice bath and let cool.
Press a layer of cling film directly onto the surface of the custard and refrigerate overnight.
The next day, pour the custard into an ice cream container and freeze.
After 1 hour, stir in the toasted coconut and mix custard well.
Level out the ice cream and top with 1 cup desiccated coconut.
Return to the freezer until set.