Coconut milk, candied crystallized ginger and coconut flake ice cream
While ice cream is generally gluten free, not all flavors are created equally. If you like ginger, and you have a difficult time finding it at the ice cream parlor or on the freezer aisle, here it is. I sprinkle chopped candied ginger and toasted flake coconut over the top when serving for company. Enjoy!
Makes: 1 quart
Prep Time: 5 hour, includes chilling time
Total Time: 8 hours (30 minutes active time)
1 can (13.5 ounces) coconut milk
1 can (14.5 ounces) sweetened condensed milk
1 cup half and half
1 teaspoon vanilla extract
3 Tablespoons fresh grated ginger
4 large egg yolks at room temperature
1/3 cup granulated sugar
1/2 cup sweetened flake coconut
1/2 cup candied crystallized ginger, chopped into small pieces
1. Make Ginger Milk: In a medium saucepan, heat coconut milk, condensed milk, half and half, vanilla and ginger/ginger juice over medium heat until very hot but not quite simmering, about 5 minutes. Do not bring to a boil.
2. Strain Milk: Remove from heat. If using fresh ginger, strain into a bowl through a fine mesh strainer.
3. Temper Custard: In a separate small bowl, beat egg yolks and sugar together until combined. While continually whisking egg and sugar mixture, pour about 1/2 cup of the warm milk mixture into the bowl to temper the eggs, then pour in another 1/2 cup and continue whisking to mix. Pour the tempered egg mixture back into the saucepan of milk and whisk to combine. Return to heat and cook until nearly boiling, whisking every minute or so, careful not to let it boil.
4. Cool Custard: Remove custard mixture from heat and set aside for 15 minutes, stirring every few minutes. Pour custard into a medium bowl and place that bowl inside a larger bowl that contains ice. Cool custard about 20 minutes, stirring occasionally. Cover cooled custard tightly and place in refrigerator, at least 4 hours or preferably overnight (up to 24 hours.)
5. Mix Ice Cream: Pour chilled custard into the ice cream maker and follow directions to make ice cream. When mixture begins to thicken, add half of the coconut flakes and half of the ginger pieces. Wait a few minutes, continue mixing mixture, and add the remaining coconut and ginger.
6. Freeze Until Firm: When cream is firm, place in a separate container, cover tightly, and place in freezer for at least 4 hours.
7. Serve & Enjoy: To serve, let container rest on counter 5 minutes, then scoop into bowls. Enjoy!
