A rich and creamy dessert, Trinidad Coconut Ice-Cream is easy to make and looks most attractive served in coconut shells.
If fresh coconut is available, substitute desiccated coconut.
2 medium-sized coconuts, halved, milk discarded, flesh removed and finely grated, and the shells reserved
1 pint hot water
1 vanilla pod, split in half
8 egg yolks
8 oz. castor sugar
1 pint double cream
4 oz. desiccated coconut , lightly toasted
Place the grated coconut flesh in a medium-sized mixing bowl and pour over the water. Set aside for 10 minutes, stirring occasionally. Line a fine wire strainer with a piece of cheesecloth. Place the strainer over a medium-sized mixing bowl and pour in the coconut mixture. When all the liquid has drained through, remove the cheesecloth from the strainer and squeeze over the bowl until the coconut inside is completely dry. Discard the dry pulp.
Pour the coconut milk into a medium-sized saucepan. Add the vanilla pod and scald the mixture over moderate heat. Remove the pan from the heat, cover and set aside to infuse for 20 minutes.
Meanwhile, in a medium-sized mixing bowl, beat the egg yolks and sugar together with a wooden spoon.
Remove and discard the vanilla pod. Pour the coconut milk on to the egg mixture, stirring constantly. Pour the mixture back into the saucepan and place it over low heat. Cook, stirring constantly, for 5 to 6 minutes or until the custard has thickened slightly and will coat the back of the spoon. Do not let the custard boil or it will curdle. Remove the pan from the heat and pour the custard through a strainer into a medium-sized mixing bowl. Set aside to cool completely.
In another medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff.
Fold the cream into the cooled custard. Cover the bowl and chill it in the refriger-ator. When the custard is cold, either put it into the coconut shells or ice-cream container and freeze in the frozen food storage compartment of the refrigerator.
To serve, remove the ice-cream container from the frozen food storage com-partment of the refrigerator. Either place the coconut shells in deep individual serving dishes or scoop the ice-cream out of the container into individual serving dishes. Sprinkle over the toasted coconut. Serve immediately.