MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Coconut Ice Cream
  Categories: Desserts, Ice cream
       Yield: 12 Servings
 
       5 c  Grated fresh coconut *
       1 c  Sugar
       3 c  Milk
       5    Egg yolks
 
   1.  Put the grated coconut in a saucepan and add the
   sugar and milk.
       Bring to the boil and cook about 5 minutes.  Let
   cool. 2. Strain the liquid through a piece of
   cheesecloth and squeeze the
       coconut meat to extract as much liquid as
   possible.  Reserve 2
       cups of the grated meat and discard the rest or
   put it to another
       use. 3. Put the egg yolks in a mixing bowl and
   beat with a whisk. Beat
       in the sweetened liquid and scrape the mixture
   into a saucepan
       and heat.  Use a wooden spoon and stir constantly,
   this way and
       that, making certain that the spoon touches all
   over the bottom
       of the saucepan.  Cook until the mixture has a
   custard-like
       consistency and coats the sides of the spoon (180
   degrees).  Do
       not let the sauce boil, or it will curdle.  This
   cooking will rid
       the custard of the raw taste of the yolks. 4.
   Immediately remove the sauce from the heat and
   continue stirring.
       Set the saucepan in a basin of cold water to
   reduce the
       temperature.  Let the sauce cool to room
   temperature. 5. Pour the custard into the container of
   an electric or hand-
       cranked ice cream maker.  Partly freeze according
   to the
       manufacturer’s instructions.  Add the reserved 2
   cups of coconut
       pulp and continue freezing until solid.
 
   * GRATED FRESH COCONUT
 
   Use 1 or 2 coconuts.  It is best to use 2 in case 1
   isn't sweet enough. Select large coconuts that are
   heavy and contain a lot of liquid. You can determine
   the amount of liquid when you shake the coconut.
 
   Pierce the “eyes” of the coconut with an ice pick.
   Crack the shell of the coconut in several places,
   using a hammer or hatchet.
 
   Pry out the flesh with a blunt knife.  Pare away the
   dark skin. Grate the coconut using the coarse blade of
   a grater or a food processor.
 
   Posted by Fred Ball to the Fidonet National Cooking echo 12-97
 
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