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Anyone looking to make a creamy ice cream with an added crunch should consider this recipe for a delicious coconut almond ice cream. This recipe will yield a custard style treat, which includes cooked egg yolks. This will make it extra creamy and prevent it from getting filled with ice crystals in the freezer. Plan on making this the day before you want to serve it.
Ingredients:
1/4 cup + 2 Tbsp. toasted coconut flakes
1/4 cup roasted almonds
1 1/2 cups almond milk (unsweetened)
1 cup coconut milk (unsweetened)
1/2 cup sugar
4 egg yolks
2 cups heavy cream
1 tsp. vanilla extract
To begin, preheat the oven to 350 degrees. Spread the coconut and almonds on two different baking sheets for toasting. Almonds are usually ready after 13 minutes, but keep an eye on them. The coconut will only take 7 minutes. Once cooled, chop the almonds and set aside for later.
In a medium saucepan, combine both milks and sugar. Over medium/low heat, the mixture is brought to a simmer, while stirring occasionally.
Meanwhile, the egg yolks are whisked in a different bowl. After the milk simmers and cools a little, slowly pour it into the pan with the egg yolks. Combine them very slowly and stir constantly.
Return the mixture to the stove, while constantly stirring for five minutes until temperature reached 175 degrees.
Remove the mixture from the stove. Mix in the heavy cream and vanilla. The mixture is then strained. There will be a great deal of sediment leftover. The strained liquid must be covered. The plastic wrap should be touching the surface of the mixture and refrigerated overnight.
The next day, pour the chilled mixture into an ice cream maker. Near the end of the freeze/mix cycle, add the almonds and ¼ cup coconut flakes for a crunchy texture. When complete, the dessert can be served with a garnish of coconut flakes.
This is a great recipe that will be easy to make. It is a bit different from others, since it uses two different milks. It is extremely rich, and the various textures and flavors will be appreciated by everyone.
