Toasted Coconut Ice Cream

Name: Toasted Coconut Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 1 cup (70 g) dried shredded coconut, preferably unsweetened; 1 cup (250 ml) whole milk; 2 cups (500 ml) heavy cream; 3/4 cup (150 g) sugar; Big pinch of salt; 1 vanilla bean, split in half lengthwise; 5 large egg yolks; 1/2 teaspoon vanilla extract, or 1 teaspoon rum

December 9, 2011

I’ll admit that my favorite selection from the shiny white Good Humor jalopy that cruised our neighborhood was simply called Toasted Coconut: vanilla ice cream on a stick, coated with lots of sugary-sweet coconut. On the last fateful day that I’d ever see the Good Humor man, the bully next door decided to spray him with water from a hose as he slowly circled our block. He beat a hasty retreat and never came back. Being blackballed by the Good Humor man made that the worst summer of my life. I don’t know what happened to the neighborhood bully, but now that I’m an adult I can have Toasted Coconut Ice Cream whenever I want. And I do. This ice cream is pictured marbled with Mango Sorbet (page 108).

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