My shoulder hurts but my mouth is glad :-).
Homemade Coconut Ice Cream
Whenever I think of ice cream here in Trinidad, the first flavour that comes to mind is coconut flavour. In fact, I think any frozen dessert that comes to mind would be in this flavour and then the other commercial and foreign flavours which we have been bombarded with.
Coconut ice cream, to me, reminds me of home, long time, the most. Back in the day, homemade coconut ice cream was a Sunday affair. We would get out the ice cream pail and get all the ingredients to make some ice cream in the evening. We didn’t buy coconuts because we always had a few coconut trees in the backyard and there was always a few dry coconuts lying about.
If you did not contribute to the ingredients, there was always use for you when it came to “churning” the coconut ice cream. Yes, in those days the popular ice cream pails made were the hand cranked ones with the wooden pail that had the hole at the side for the excess water to drain out. Most trinis would remember those. And sometimes we would plug the hole with some “gazette” paper after the coconut ice cream was made to keep it cold in the pail.
This coconut ice cream has certainly taken me down memory lane, especially how we used the traditional method of the hand cranked pail. Here’s how to make coconut ice cream trini style. Hope it brings back some memories for you too.
Coconut Ice Cream Recipe
2 tins evaporated milk (i.e 410g x 2)
4 tins condensed milk (i.e 390g x 4)
1 pk custard (200g)
4 cups water, divided
1/2 cup cornstarch
4 tbsp sugar
1 tbsp mixed essence
2 pks salt (500g)
cornstarch, sugar and mixed essence.
Although true, cornstarch gives the ice cream a smoother texture and keeps the ice cream unbelievably soft even it has been frozen for a few hours. If only granny knew about cornstarch back then!
Fill 3/4 of the can with the mixture.
I hope you enjoyed this trini coconut ice cream recipe. It is truly a classic. Don’t you agree?
Ah gone! Tell us how you make your coconut ice cream.