This past weekend, T came home with four lovely duck eggs (and six dozen chicken eggs, but we will get to those later) from the Great American Egg, in Powell Butte, Oregon. Duck eggs are unique because they have more fat in their yolks and more protein in their whites than your typical chicken eggs. They are also a bit larger and have a thicker shell than chicken eggs, so they last longer in the refrigerator. What better way to emphasize the richness of duck eggs then making a batch of homemade ice cream with them, how do you feel about coconut?
Coconut Ice Cream
1 cup Coconut Milk
2 cups Heavy Cream
¾ cup Sugar
4 Duck Egg Yolks
pinch of salt
1 teaspoon Vanilla Extract
1 ½ cups Unsweetened Coconut Flakes
1. Gently heat coconut milk, heavy cream, sugar, and salt in a saucepan without letting it boil.
2. Whisk egg yolks in separate bowl large enough to hold cream mixture. Temper the yolks by slowly adding the warmed cream mixture to the yolks, stirring constantly.
3. Transfer the egg and cream mixture back to the saucepan, and continue heating and stirring over medium heat until the mixture thickens and coats the back of a wooden spoon.
4. Strain the custard, transfer to a shallow dish, and allow to cool in the refrigerator for a few hours, or overnight.
5. Meanwhile, toast coconut flakes in a 350° oven for about 5 minutes or until a light golden brown.
6. Freeze the chilled custard in your ice cream maker according to the manufacturer’s instructions.
7. Add 1 cup of the cooled coconut flakes to the ice cream about 5 minutes before it is done turning, save the remaining coconut flakes for garnishing later.
Don’t forget the Homemade Magic Shell!
1 ½ cups semi-sweet chocolate chips
½ cup coconut oil
Melt chocolate and coconut oil in a heat-proof bowl over a simmering pot of water until smooth. This chocolate sauce is solid at room temperature, so store in a glass jar and heat it up in the microwave before using.
Scoop your ice cream into serving dishes, pour homemade magic shell over the top, and garnish with toasted coconut.