Coconut Ice Cream with Crystallized Ginger

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Last Christmas I got an ice cream attachment for my Kitchen Aid and I've been playing around with ice cream recipes since then. Not as much as I want to, but that is because the weather has been so cold and yucky that I instinctively turned to the oven for baked goods instead of ice creams. Well the weather here in Seattle hasn't improved much since December, but at least it's not that cold anymore, so my ice cream attachment is slowly making its way into my kitchen.

I went to my local library and found a book with lots of great recipes for ice creams, sorbets, frozen yogurts and more. The name of the book is Ice Cream and Frozen Desserts and the author is Peggy Fallon.  Here is the Amazon link to it.

This recipe made a very creamy ice cream, and I loved the addition of the crystallized ginger. In fact, if you are looking specifically for a good coconut ice cream recipe I suggest you keep looking. The ginger is the star in this ice cream and I don't think that just omitting it from the recipe would necessarily give you a great coconut ice cream. The idea of this coconut-ginger combo is to serve it after an Asian inspired meal. Perhaps paired with something like my banana spring rolls. I can imagine it would also go nicely with some sort of gingersnap cookies or biscotti.

 

Coconut Ice Cream with Crystallized Ginger Recipe:

source

makes about 1 quart/litter

 

You will need:

1 can of coconut milk (14 oz/400gr)

1 cup of heavy cream

1/2 cup of sugar

1/4 teaspoon of salt

3 egg yolks

3 tablespoons of chopped crystallized ginger

1 teaspoon of vanilla extract

 

In a large heavy bottom sauce pan, mix the coconut milk, cream, sugar and salt. Whisk to combine and cook over medium heat until the liquid is hot (do not boil) and the sugar is dissolved, about 5-10 minutes. Remove from heat.

In a separate bowl, beat the yolks lightly. Pour a ladle full of the cream liquid into the yolks whisking fast and non-stop so the eggs won't cook. Do this about 3 times, return yolk mixture back into the cream and bring pot back to medium-low heat. Cook, stirring constantly until the liquid thickens and it covers he back of the spoon. If you have a thermometer the temperature should be between 170 to 175 F (75 to 80 C). Be careful not to boil the custard or the eggs will curdle.

Strain custard into a container, let it come to room temperature and refrigerate it for at least 6 hours, up to 2 days.

Stir in ginger and vanilla into cold custard and freeze according to your ice cream machine's instructions. Transfer it to a container, cover and freeze until ready to serve, at least 3 hours.