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Mantecado De Coco (Coconut Ice Cream)

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“This coconut ice cream is a custard based one. The churning time depends on your ice cream maker. The yield is a guestimate. With the leftover egg whites you could make my Hummingbird Bakery Peach Meringue Cake T-R-L Hummingbird Bakery Peach Meringue Cake T-R-L or meringue cookies.”
READY IN:
15mins
YIELD:
1 1/2 qts
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the sugar and yolks.
  2. Add hot milk and salt.
  3. Cook this over low heat until it thickens a bit.
  4. Add cold milk and coconut milk.
  5. Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.

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