Toasted Coconut Ice Cream
300g glucose atomized
200g coconut flakes
200g burnt peanuts roasted at 325 for 10 turn 10 minutes
100g steens cane syrup
- Place the sucrose, glucose, salt, and ice cream stablizer in a small bowl and whisk unitl even. Set aside.
- Place coconut flakes on a half sheet pan lined with parchment. Transfer to a 325 degree oven for 3 turn 3 minutes.
- Meanwhile, place the burnt peanuts, milk, and cream in a large pot. Place over medium high heat. When the coconut is toasted, remove it from the oven and add it to the pot. Continue cooking, stirring to evenly incorporate the coconut flakes until the dairy comes to a boil.
- Remove from heat, cover with plastic wrap, and infuse for 1 hour.
- After 1 hour, strain the coconut and peanuts from the dairy, and place the toasted coconut cream in a clean pot. Whisk in the reserved sugars, and cook over medium high heat, whisking to dissolve the sugars and avoid scorching.
- When the toasted coconut milk comes to a full rolling boil, remove from heat, temper a small amount with the egg yolks and whisk until even. Immediately whisk the yolks back into the hot toasted coconut cream. The residual heat from the recent boil should be enough to thicken the egg yolks. If not, place the pot back over medium low heat and cook stirring with a rubber spatula until the toasted coconut ice cream base reaches 170 degrees F.
- When the eggs thicken, Strain the hot custard into a metal bowl. Transfer to an ice bath and chill completely. When cool, stir in the steens cane syrup before transfering to a cambro for storange in the low boy overnight.