Toasted Coconut Ice Cream (Kopie)

*****
Toasted Coconut Ice Cream
adapted from The Perfect Scoop by David Lebovitz

1 cup unsweetened coconut flakes
1 cup whole milk
2 cups heavy cream (not ultra-pasteurized)
3/4 cup granulated sugar
1 vanilla bean, split and scraped
5 large egg yolks
1 teaspoon dark rum

Toast the coconut on a baking sheet in a moderate (350°) oven for 5 minutes or until golden and fragrant, stirring occasionally to toast evenly.

Warm the milk, half of the cream, and the salt and sugar in a heavy saucepan over medium-low heat. Add the toasted coconut and the vanilla seeds and pod. Cover the pan and remove from the heat to steep.

After an hour, rewarm the infused mixture. Strain through a medium-mesh strainer into another saucepan, pressing down on the solids to extract all the liquid. Discard the solids, reserving the vanilla-bean pieces for another use, if desired.

Combine the remaining cream with the rum in a large bowl. In a separate large bowl, whisk the egg yolks together. While whisking constantly, slowly add the coconut cream to the egg yolks.

Return the custard to the pan and place over medium heat, scraping the mixture to avoid scorching. Cook until the custard coats the back of the spatula. Pour the custard through the strainer into the cream-rum mixture, and cool over an ice bath.

Cover the bowl of cooled custard, and place in the refrigerator until well chilled, preferably overnight. Freeze according to your ice-cream machine’s directions for custard-based recipes.

http://marriedwithdinner.com/2007/07/04/we-all-scream/