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.