Coconut Gelato #2

This gelato is a little creamier than recipe #1 (also on this site), but the coconut flavor is dampened by all the egg yolk. It has an obviously yellow color to it, too.

Still really good, though.

• 3 cups coconut milk FROM A CARTON (found in the refrigerated aisle, about 2 % fat)
• 5 egg yolks
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsweetened coconut flake

Warm the milk over medium heat until it just starts to steam. Remove from heat.

In the bowl of a mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes). With the mixer on low speed, slowly pour a ladleful of hot milk into the egg yolks and mix to temper the egg. Then slowly pour the rest of the milk into the mix and beat until the milk is well incorporated.

Return the milk and egg mix to the saucepan. Add the salt, and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat, cover, and chill overnight.

Gently heat the coconut flake over medium-low heat in a shallow pan, stirring constantly, to toast the coconut until the majority of the flakes are golden. Remove to a container and chill.

Add the egg and milk mix to your ice cream maker according to the maker’s directions. When the ice cream is about 2/3 completed, add the coconut flake.

When the ice cream is finished, place in a container and firm in a freezer for at least 2 hours. Remove from the freezer 10 minutes before serving.

Coconut Gelato #1

• 2 1/4 cups coconut milk FROM A CARTON (about 2% fat, found in the refrigerated aisle)
• 3/4 cup coconut milk FROM A CAN (considerably higher fat content, found in the international foods aisle)
• 3/4 cup granulated sugar
• 2 Tbs cornstarch
• 1/4 tsp salt
• 1 egg yolk (large egg)
• 1/2 cup unsweetened coconut flakes

Pour all of the canned milk and 1 1/4 cup of the carton milk into a sauce pan and heat over medium heat until it just begins to steam.

In the meantime, put the remaining cup of carton milk into a bowl and add the sugar, cornstarch, and salt. Whisk vigorously to get it to mix as best you can (there may be a few bits of cornstarch left in lumps). Add this mixture to the milk in the saucepan once hot and stir occasionally over medium heat for 6-8 minutes, until it thickens slightly. (The thickening is very slight- coconut milk starts off thicker than whole cow’s milk.)

Vigorously whisk that egg yolk in a separate bowl until it forms ribbons when dripped from your whisk (it takes longer to fall off the whisk than water would). That’ll take a minute or two.

Remove the thickened milk mix from the heat. Use a ladle to pour some into the egg yolk and mix (you’re tempering the yolk), then pour back into the pan with the rest. Stir just enough to combine everything thoroughly.

Place in a container with a lid and chill thoroughly (at least a few hours; overnight is best).

While the gelato base is chilling, get a shallow pan and pour the coconut flake into it. Place over medium-low heat and gently stir the flakes as they toast. You want the majority of the flake to have some brown on it, but don’t let any of it burn. It could take a while; be patient!

Once the coconut is toasted to where you like it, chill it in a separate container.

Set up your ice cream maker according to its directions. Pour in the gelato base as directed. Add the coconut flake about 2/3 of the way through.

Freeze your newly made gelato for 2 hours to firm it up. Before serving, give it 10 minutes to warm a little (gelato is served at a warmer temperature than most ice creams). Scoop and serve immediately.

Jelly Whip

This is a simple, very light dessert. It’s easy to make, too. I made this for my mom, who is avoiding sugar.

• 1 box flavored, sugar-free gelatin (the small box), any flavor
• 3/4 cup boiling water
• 1 cup cold water
• 1/2 cup heavy cream
• 1 Tbs honey

Prepare the gelatin by combining with the boiling water, stir until dissolved, then add the cold water and stir. Refrigerate until halfway set (about 2 hours). Sharp eyes will note that this is slightly less water than normal directions for gelatin.

Whip the heavy cream to soft peaks, add the honey, and whip to firm peaks.

Use a blender to beat the half-set gelatin at high speed, until it’s entirely broken up and slightly paler.

Fold the whipped cream and gelatin together until thoroughly combined.

Portion into serving dishes or a wet gelatin mold. Chill thoroughly (at least four hours) to set. Serve cold.

You may add chilled fruit to the whip after combining the gelatin and cream. Just fold in gently, then portion and chill as normal. Alternately, you can place fresh fruits and more whipped cream on top to make a parfait.

(Picture shown is orange flavored.)