I made RLB’s coconut ice cream because I just happened to have a small can of cream of coconut that was no doubt bought in error. I adjusted the recipe to 93% accommodate the 268 g rather than 288 g called for.
The ice cream is super smooth and creamy, and I am further convinced there is no need for so many yolks. I don’t even mind yolks in coconut ice cream, but they do get in the way of flavor and for me that happens here. 6 yolks are not needed. It’s a touch on the sweet side, which surprised me since the only sugar comes from cream of coconut and a bit of glucose (or reduced corn syrup). Overall it’s pretty good, but the sweetness combined with the flavor delay from yolks means the coconut ends up a bit muted. Also the cream of coconut adds to the texture as there are stabilizers in it like guar gum, but I’d like to shift the proportion so the sweetness could be reduced. Flavor-wise I much prefer coconut ice cream that is made only with steeped coconut as the flavor has been stronger. I maintain that coconut milk makes for really weak coconut flavor in things like ice cream or cakes, but the cream of coconut is stronger and still ended up pretty mild here even with coconut having been infused into this base as well. It could also be because Rose only calls for 1-1.5 hours of infusion.
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