step by step guide to prepare quick Toasted coconut & rum ice-cream

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Toasted coconut & rum ice-cream. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Toasted coconut & rum ice-cream is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Toasted coconut & rum ice-cream is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 90g (1 cup) desiccated coconut
  • 185mls (3/4 cup) milk
  • 375mls (1 1/2 cups) thickened cream
  • 5 egg yolks
  • 150g (2/3 cup) caster sugar
  • 60mls (1/4 cup) white rum
  • 15g (1/3 cup) flaked coconut, to serve
  • 1/2 pineapple, peeled, cut into wedges, to serve
  • 2 bananas, sliced, to serve

Method

  • Step 1
    Place the desiccated coconut in a large non-stick frying pan and toast over medium heat, stirring frequently, for 5 minutes or until golden brown.
  • Step 2
    Place the milk and 125mls (1/2 cup) of the cream in a small saucepan and stir in the toasted coconut. Bring to a simmer over medium heat, stirring occasionally. Remove from the heat and cool to room temperature.
  • Step 3
    Line a sieve with a double layer of muslin or loosely woven cloth. Place the sieve over a bowl and pour the coconut mixture into the sieve. Gather up the ends of the cloth, then twist and squeeze with your hands to expel as much liquid from the coconut as possible. Reserve the flavoured milk and discard the coconut.
  • Step 4
    Place the egg yolks and sugar in a heat-resistant bowl and whisk constantly over a saucepan of simmering water with a whisk or electric hand beaters for 5-8 minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk or beaters are lifted. Remove from heat and whisk until cooled to room temperature.
  • Step 5
    Whisk the remaining cream in a medium mixing bowl with a whisk or electric hand beaters until soft peaks form.
  • Step 6
    Stir the coconut milk and rum into the egg yolk mixture until well combined. Fold half the whipped cream into the egg yolk mixture with a large metal spoon or spatula until almost combined. Add the remaining whipped cream and fold until thoroughly combined.
  • Step 7
    Pour ice-cream mixture into an airtight container and seal. Freeze for 8-10 hours or until firm. Store in the freezer for up to 1 month.
  • Step 8
    Place the flaked coconut in a non-stick frying pan and toast over medium heat, stirring frequently, for 5 minutes or until golden brown. Cool to room temperature.
  • Step 9
    Serve scoops of the ice-cream accompanied by the pineapple and bananas and sprinkled with the toasted flaked coconut.

So that’s going to wrap it up for this exceptional food Toasted coconut & rum ice-cream recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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