It arrived at my parents’ house in a few days; the family gathered around the glorious package. Dad wanted to open it immediately.
Chef Uy: We can’t open it yet! It’s not even December; who opens Christmas gifts in November?!!
Chef Uy: Our willpower is even worse than when I have five!
Of course, now it’s Jan and in the midst of new year goals for eating healthier, my little Cuisineart baby is ruining it. It’s red and pretty, and I’ve made
three four batches of ice cream in two weeks. Resolutions, what? Adapted from Yummly.
Coconut Almond Ice Cream
1 cup coconut milk
1/4 cup whole milk
3/4 cup grated or desiccated coconut
1 egg yolk
1/4 cup sugar
1 tsp almond extract
1/4 cup almonds
*to make vegan/dairy free, replace milk with coconut milk and omit egg yolk
Put the grated coconut in a large, heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown. Add both milks and bring just to a boil.
In a bowl, whisk together the egg yolks and sugar until combined. Slowly pour the hot coconut-milk mixture into the yolk mixture, whisking constantly, then pour the mixture back into the pan. Add almond extract. Set over medium-low heat and cook, stirring until the custard thickens (5 mins). Do not allow the custard to boil.
Refrigerate or ice bath the custard until very cold. Strain out the grated coconut (to avoid clogging the machine when it churns) and set aside. Pour into ice cream machine and churn according to directions. Once done, add the grated coconut you’ve set aside and almonds into ice cream.
Serve immediately or freeze for several hours to further harden the ice cream.