Coconut Ice Cream with Strawberry Puree

This month’s Recipe Redux is frozen desserts….yummmy! I know we could all use some tasty frozen desserts considering the abnormally high temperatures this summer. I love making use of my Kitchen Aid ice cream maker, so I decided to attempt coconut ice cream again (my first attempt was no bueno). I lightened up a coconut ice cream recipe I found on FoodNetwork.com and added a strawberry puree…because you gotta have some fruit with your dessert! The ice cream is creamy and smooth, you’d never know it was a low-fat version. Be sure to check out the other Recipe Redux links for frozen desserts at the bottom of this post. And in the words of Conan O’Brien, “Keep cool my babies!”.

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Coconut Ice Cream with Strawberry Puree

Ingredients

Ice Cream:

1 cup low-fat milk

1 cup heavy cream

1 cup light coconut milk

3/4 cup coconut flakes

4 egg yolks

3/4 cup sugar

Pinch of salt

Strawberry Puree:

1 cup frozen strawberries

1. Bring milk, cream, coconut milk and coconut flakes to simmer in a saucepan for 10 minutes. Allow to steep for 10 minutes.

2. In a separate bowl, whisk egg yolks, sugar and salt until combined.

3. Slowly pour hot milk mixture into egg yolks to temper the egg mixture, whisking continuously. Once the two mixtures are combined, pour back into saucepan over low heat. Continue to stir mixture until it starts to thicken and coat the back of a spoon.

4. Strain mixture into a clean bowl to remove coconut flakes, pressing to release any liquid from coconut flakes. Chill in refrigerator. Once completely cooled, churn in a standard ice cream machine.

5. Blend frozen strawberries in blender and drizzle over coconut ice cream

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https://thenutritionadventure.com/recipe-redux-coconut-ice-cream-with-strawberry-puree/