Coconut Ice Cream

Because this uses eggs, it must be heated. So it is not fast, but it is heavenly. Use a heavy bottom pan that dispuerses heat well. I like stainless steel with a copper inner layer.

Start heating over medium heat the milk & cream. Separate the eggs, putting the whites in a mixing bowl for whipping. Stir the yolks and then add with a whisk to the milk & cream. (Don't let the milk mixture get too hot before adding the yolks!) Stir in the frozen white grape juice. Add the coconut. Heat, stirring often, until it just starts to boil. While it is heating, beat the egg whites til they form soft peaks. Add the vanilla. When the milk mixture is just boiling, remove from heat and immediately add to the stiff egg whites with the mixer going slowly. Make sure all the egg whites get thoroughly mixed in with the heated mixture.

If you have an ice cream maker with a compressor, pour in and start. It takes about an hour with my compressor type.

If you have one where the container is placed in the freezer, you will have to cool the mixture first. If you pour it in hot, it will take out too much of the cooling in the container and never turn to ice cream. Chill in the refrigerator or, if in a hurry, cool by placing the hot mixture in a metal pan and the metal pan in a bowl of ice water. Stir to move the hot mixture to the cool sides. Takes about twenty minutes of stirring, so you have to really want the ice cream right away!! It needs to be cooled to 42 degrees or less. Under 40 is better.

Before I had a compressor type, I would make a double batch. Then I would cool half right away and put the other half in the refrig for the next day...