coconut icecream?

Question

does anyone have a recipe for coconut icecream that doesn't invlove an icecream maker?

Answer 1

Limber de Coco (Coconut Ice)

Ingredients

1/2 can evaporated milk
1/2 can coconut milk
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
Cinammon to taste

Directions
Mix evaporated milk, coconut milk, sugar, vanilla, egg yolk and cinammon in a bowl.

Add additional sugar and cinammon to taste.

Pour in plastic glasses or ice trays.

Freeze it Baby and Enjoy!!

Tips
You can also use fresh *coconut milk* with coconuts purchased at your grocery store.

See my recipe for Coconut Milk in the drinks section.

Coconut Milk is NOT the same as coconut water.

Answer 2

Try the following

Coconut Ice Cream With Lime Syrup

5 level tablespoons coconut milk powder
3 large egg yolks
1 rounded teaspoon cornflour
4 oz (110 g) caster sugar
15 fl oz (425 ml) milk
2½ fl oz (65 ml) whipping cream
½ teaspoon pure vanilla extract

For the lime syrup:
zest 1 lime (removed with a potato peeler), cut into very fine strips
4 fl oz (110 ml) fresh lime juice (about 3 limes)
4 oz (110 g) sugar
1 level teaspoon arrowroot

You will also need a polythene freezer box, 6 x 8 inches x 2 inches deep (15 x 20 cm x 5 cm deep).

First, in a mixing bowl, whisk the egg yolks, cornflour and sugar together until thick and creamy. Then, in a saucepan, warm the milk and, as it warms, gradually add the coconut milk powder, whisking to dissolve it into the milk. Now pour the hot milk mixture over the egg yolks, return the whole lot to the saucepan and cook for 1 minute, stirring, until the mixture thickens. It is important to keep stirring to make sure that the mixture does not 'catch' on the bottom of the pan. Then return it all to the bowl and allow it to become completely cold.

To make the ice cream, whisk the cream until it thickens slightly, then stir it, together with the vanilla extract, into the cooled custard mixture. Transfer it all to the polythene freezer box and put in the coldest part of the freezer for 2 hours, or until it becomes firm at the edges. At this stage, empty it out into a mixing bowl and whisk again with an electric hand whisk to break down the ice crystals. Return to the freezer, repeat the whisking process after another 2 hours, then re-freeze until needed. Place in the fridge for 1 hour before serving. This can, of course, be made in an ice-cream maker following the manufacturer's instructions.

To make the lime syrup, begin by putting the sugar and 4 fl oz (110 ml) of water into a small, heavy-based saucepan, bring it very slowly up to a simmer, then stir to dissolve the sugar. Add the zest of lime and simmer very gently for 15 minutes without reducing the volume. Meanwhile, mix the arrowroot with the lime juice in a cup and, when the syrup is ready, pour it in, stirring all the time. Continue to heat it over a gentle heat, and allow it to come back to simmering point – by then it will have thickened very slightly and become clear. Leave the syrup to cool and store it in the fridge in a sealed container until needed.

Answer 3

FRESH COCONUT MILK ICE CREAM

1 medium coconut, grated
Water from coconut
1 tbsp. cornstarch
2/3 c. sugar
1 tbsp. butter
2 c. fresh milk

Open the coconut; peel off the thin brown inside skin (see directions for opening and peeling coconut); cut into pieces. Put part of the milk into the blender and add pieces of coconut. Grate and empty and grate until all is grated. Put the grated coconut with the coconut milk in double boiler and cook for 30 minutes. Remove from fire and strain through a cloth, squeezing to drain out all the milk. Put half of this milk back on the fire; mix the cornstarch with the coconut water, sugar, and butter. Add to the hot coconut milk, stirring well. Cook until it thickens, then add the rest of the coconut milk and cool. Place in freezer tray and freeze until firm. May be rebeaten if you wish.
This is a nice ice cream for the tropics where cream is hard to find. The natural coconut oil in the milk gives a rich texture and smooth flavor.

Answer 4

large egg yolks

pinch of salt

2 C. heavy cream

1 15 oz. can of cream of coconut

2 t. vanilla extract

Beat the egg yolks with a mixer until they are a pale yellow and form a thick ribbon.

In a saucepan, scald the cream. Gradually stir 1 C. of the cream into the egg yolks. Add the yolk mixture back to the saucepan. Cook custard for another 2 - 4 minutes. Do not boil. You want the custard to coat the back of a spoon.

Cool the cream mixture and whisk in the can of cream of coconut, salt and the vanilla. Chill for at least 4 hours.

Put the chilled custard in a container and put in the freezer.

Answer 5

INGREDIENTS
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)

DIRECTIONS
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Answer 6

Found this site on how to malke ice cream in a bag, I would guess that you should just experiment with adding different flavours. Good Luck and have fun =)

Answer 7

Take a coconut and smash it on the ground....BAM....coconut icecream

Answer 8

maggie moos beats ingredients into their icecreams to the customers taste so do the same

Answer 9

buy a pint .. no ice cream maker needed