Coconut Ice Cream (Glace à la noix de coco)
Indulge in this luxurious French-style coconut ice cream, a rich and creamy frozen dessert perfect for a refreshing treat. This recipe captures the exotic essence of coconut in a smooth, elegant texture, ideal for warm days or as a sophisticated accompaniment to other desserts or beverages. French cuisine, celebrated for its sophisticated desserts, has historically embraced diverse ingredients through colonial influences and global culinary exchange. While coconut is not indigenous to France, 'Glace à la noix de coco' reflects this tradition, blending classic French ice cream techniques with tropical flavors. This modern adaptation has become a popular choice, particularly for its refreshing and exotic appeal, fitting seamlessly into the country's rich dessert repertoire.
Ingredients
- 1 can (13.5 oz / 400ml) Full-fat coconut milk
- 0.5 can (5.4 oz / 160ml) Full-fat coconut cream
- 0.5 cup Granulated sugar
- 4 Large egg yolks
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
- 2 tablespoons (optional, for garnish) Toasted shredded coconut
Instructions
- 1
In a medium saucepan, combine the full-fat coconut milk, coconut cream, granulated sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is simmering gently (do not boil). Remove from heat.
- 2
In a separate bowl, whisk the egg yolks until light yellow and slightly thickened.
- 3
Gradually temper the egg yolks by slowly pouring about half of the hot coconut milk mixture into the whisked yolks, whisking constantly to prevent scrambling.
- 4
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot coconut milk mixture. Return the saucepan to low heat.
- 5
Cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (reaching about 170-175°F / 77-79°C). Do not let it boil.
- 6
Remove from heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- 7
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
- 8
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving. For best results, allow to sit at room temperature for 5-10 minutes before scooping.
Chef's Tips
- •For storage, keep the ice cream in an airtight container in the coldest part of your freezer for up to two weeks. To maintain its creamy texture, press a piece of parchment paper directly onto the surface before sealing the container.
- •For a dairy-free and egg-free version, omit the egg yolks and use 1-2 tablespoons of cornstarch mixed with a little cold water to thicken the coconut milk mixture. Increase coconut cream slightly for extra richness.
- •If you prefer a less sweet ice cream, you can reduce the sugar by up to a quarter cup, adjusting to your taste. A fun fact: The first known ice cream recipe was published in France in 1674, marking the beginning of its widespread popularity in Europe!
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