Coconut Ice Cream

A recipe contribution from Troy Baglole, chef of Sheraton Fredericton Hotel in Fredericton, New Brunswick 

Ingredients

• 2 cups Whipping Cream (35%)
• ¾ cup Toasted Shredded Coconut
• 5  Egg yolks
• 3 tbsp Granulate White Sugar

Method

Bring cream and coconut to a boil in small sauce pan, remove from heat and steep 10 minutes and then return to a boil. 
Whisk egg yolks and sugar together, gently temper 1/3 of the hot mixture into eggs and sugar to cool slightly. Add remaining cream mixture to egg, sugar and cream.
Place in freezer stirring frequently or in ice cream machine.

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