Cocoa Nut Ice Cream
Ingredients
Directions
Prepare
Peel and grate the cocoa nut.
Make the ice cream
When the custard is just off the heat, stir in the grated cocoa nut.
Strain the mixture and let it cool.
Freeze the custard as directed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cocoa nut
- Adds the main coconut flavour and a fresh, slightly fibrous texture to the custard.
- Custard
- Forms the creamy base whose rich, egg-set body carries the coconut and freezes into a smooth texture.
The step that matters
Stir in the grated cocoa nut just off the heat. Adding the coconut while the custard is still very hot can dull its fresh flavour and change the custard's texture. Letting the custard cool slightly first keeps the coconut aroma bright and helps the base set smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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