My little girl turns 2 today.  Happy Birthday my sassy Waverly!

Yes, I can believe I have a 2 year old.  She started a lot of the typical 2-year-old-behavior MONTHS ago.  Fits, tantrums, speaking in full sentences, opinions bigger than the head of curls she has. It’s just fabulous.  On the flip side, this little girl makes me laugh, like pee my pants laugh, on a daily basis.  Just this morning she was yelling form her crib, “mommy, WHERE ARE YOU!!!!”  Repeatedly.   All while she’s stripping naked (why can’t kids just keep their clothes on?!?!).  I just sat sipping my coffee watching it all take place on the baby spy cam ( video baby monitor).  She’s safe in the confines of her 4 crib walls, so I take that as an opportunity to enjoy my coffee a bit longer.   It’s not neglect, I’m totally paying attention to her, though a video monitor.

Anyway… I won’t get all mommy sappy on you and brag about how amazing she is and how dang cute she is.  Although, if you know her, you KNOW she’s legit.  And if you follow me on instagram, you know that head full of blonde ringlets are absolutely irresistible.   Ok, I’m done.  Moving on.

Let’s talk about this ice cream.

Far too frequently I find myself with a few cups of heavy cream that is begging to be used. We don’t really do too many heavy cream based dishes for meals, so it usually ends up in dessert. Most frequently, ice cream! Whenever I am going to make a batch of a real rich and creamy custard based ice cream I turn to David Lebovitz book, The Perfect Scoop. I’ve made quite a few flavors from there, and they turn out wonderful, every.single.time. This time was no exception.

I made a few changes, mainly to accommodate what I had in my fridge. One of the changes was to replace half of the heavy cream with low fat milk. I’ve done this before and had great results, so I wasn’t worried. Sure, if you used all heavy cream, your final product would be a decadently rich texture and flavor, which I don’t think anyone would complain about. And of course, to make this more of  ’my own’ recipe I added a raspberry swirl. In the end, this may be one of the most delicious ice cream recipes I’ve ever made, and ever eaten.

 

I’m at a loss for words trying to describe just how amazing the toasted coconut ice cream is. It’s a rich coconut flavor, but not overpowering. Does that even make sense?  The addition of the raspberry swirl gives it a fresh and tart kick that makes your taste buds sing.  Seriously, you guys, make this.  It’s out of this world!!!  Don’t wait for the weather to warm up, make it now, in the dead of winter.  And then make it again in the summer.  In fact, just keep a batch on hand all the time, more ice cream is never a bad thing.

 

 

Toasted Coconut Raspberry Swirl Ice Cream

Ingredients

    Toasted Coconut Ice Cream:
  • 1 cup unsweetened dried shredded coconut
  • 2 cups low fat milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla bean paste
  • 5 large egg yolks
  • Raspberry Swirl:
  • 2 pints fresh raspberries
  • 1/2 cup sugar

Instructions

Preheat the oven to 350 degrees.

Spread theshredded coconut on a baking sheet and bake for 5 to 8 minutes, stirring the coconut frequently so it toasts evenly. Remove the coconut from the oven when it’s golden brown.Once you can smell the coconut wafting from the oven, that’s also a sign it’s done.

In a medium saucepan, warm the milk, 1/2 cup of the heavy cream, sugar, and salt. Add the toasted coconut. Bring the milk mixture almost to a boil. Remove from the heat, cover, and let steep at room temperature for 1 hour. This infuses the milk with coconut flavor, so don’t skip this step, or cut down on the time.

Rewarm the coconut-infused mixture over low heat for a few minutes. Set a mesh strainer over another medium saucepan and strain the warmed coconut-infused milk through the strainer into the saucepan. Press down on the coconut very firmly with a rubber spatula or wooden spoon to extract as much of the coconut flavor as possible. Discard the coconut (unless you can think of another way to use it?)

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed custard back into the saucepan.

Using a wooden spoon, stir the custard constantly over low/medium heat until the mixture thickens and coats the back of the spoon.

Pour the custard through a strainer set on top of a medium bowl, then stir in the remaining 1/2 cup heavy cream. Mix in the vanilla bean paste.

Chill the mixture thoroughly in the refrigerator for a few hours.

While the ice cream base is chilling, make the raspberry swirl.

Puree the raspberries in a food processor or blender until it’s pretty smooth.

Transfer the pureed raspberries to a saucepan and stir in the sugar. Cook over medium-high heat, stirring occasionally, until the mixture has reduced to about 1 cup. This might take about 20 minutes. Let the puree cool to room temperature, then refrigerate until cold.

Add the chilled ice cream to your ice cream maker and make according to the manufacturer’s instructions. Drizzle in the raspberry puree in the last 30 seconds of churning your ice cream. Transfer to a freezer safe bowl, cover, and freeze until you’re ready to eat it.

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