By [http://ezinearticles.com/?expert=Shelley_Pogue]Shelley Pogue
I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.
This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!
Ingredients you will need:
1 Can of coconut milk (or) 16 ounces
1/4 Teaspoon of fresh ginger
1/2 Cup of shredded coconut
1/8 Teaspoon of nutmeg
1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.
2 Cups of rock salt
4-5 Cups of cubed or crushed ice.
4 small ramekins
2 Large zip lock bags
1 mixing bowl
You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.
If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.
You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.
Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.
This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.
I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
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