GELATO, TOASTED COCONUT
Steeping the coconut in the hot milk is really important making this gelato. You really need to extract the coconut flavor.
2 cup toasted coconut
- 4 egg yolks
- 2 cups whole milk
- 1 cup sugar
- 1 vanilla bean
To toast coconut, place 1 cup coconut on cookie sheet in 350ºF oven until golden, stirring 2 or 3 times to get it evenly browned.
Combine sugar and eggs. Heat milk and vanilla bean over medium heat; add sugar and egg mixture, stirring constantly; add toasted coconut. When mixture is thickened and glossy and coats the back of a spoon, remove from heat ad cool. Refrigerate at least 4 hours or overnight. When you are ready to freeze, strain out the vamilla bean and coconut. Discard. Pour into ice cream maker and follow manufacturer’s directions. When it reaches the consistency of soft serve put into container to freeze until needed, at least two hours.