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Coconut and Rum Ice Cream

Coconut Rum Ice Cream We have a new restaurant customer in Dun Laoghaire, the Gastro Pub, and they requested a coconut ice cream. Being a big fan of alcohol in ice cream, and given that coconut can be overpowered in the mix, I suggested a coconut and Malibu rum ice cream. The recipe is below if you like things coconut…

Murphys Coconut and Rum Ice Cream
1 Cup (237ml) Sugar
5 Egg Yolks
3/4 Cups (175ml) Cream
3/4 Cups (175ml) Coconut milk
3/4 Cups (175ml) Desiccated (dried and shredded) coconut
1 1/8 Cups(266ml) Milk
4 tbs. (65ml) Malibu Rum
1 tbs. (15ml) Lemon Juice

Malibu RumYield: 6 Servings

What to do:

1. Beat the sugar and egg yolks together until thick and pale yellow.

2. Bring the milk to a simmer.

3. Beat the milk into the eggs and sugar in a slow stream.

4. Pour the mixture back into pan and place over low heat. Add the coconut milk.

5. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!

6. Refrigerate over night.

Dessicated Coconut, Toasted7. Toast the desiccated coconut over medium heat in a dry saucepan, stirring all the time, until they turn a golden colour. Allow to cool.

8. Stir the toasted coconut, rum and the lemon into the refrigerated custard.

9. Whip the cream and gently fold in the custard.

10. Freeze using a domestic ice cream machine, or cover and place in the freezer.

Notes:

1. Coconut milk has all different strengths, so taste it and make sure you’re happy with the flavour. You can always add a bit more, but remember there will be more coconut flavour coming from the desiccated coconut and rum.

2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

3. I haven’t tested this recipe for home use, so I would be delighted for any feedback…

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10 Responses to “Coconut and Rum Ice Cream”

  1. March 13th, 2007 at 2:12 pm

    Caroline@Bibliocook says:

    When I was running up the hill to Harry’s Café Bar the other evening for a Slow Food dinner I caught sight of the Gastro Pub but we didn’t have time to check out the menu. What’s the place like, do you know?

  2. March 13th, 2007 at 2:46 pm

    Kieran says:

    I haven’t been in yet. Next Dublin trip for sure!

  3. November 15th, 2007 at 5:35 am

    Andrea says:

    The coconut and rum ice cream is a winner. Toasting the coconut is so important as it adds a lovely textural element. I also used coconut cream (as it was already in the cupboard). Now to critique…
    Your sugar measurement is in ml, I presume you meant grams. Also 3/4 cup of coconut weighed 60g on my scales.
    The ice cream after 35 min in my ice cream maker was still very soupy, I gave it a couple of stirs while setting in the freezer and ice crystal formation doesn’t seem to be a problem. I guess that is the alcohol content (both making freezing slower but helping prevent ice crystals).
    My only other comment is a small but picky one. The ingredient list doesn’t follow in the order that you need ingredients. Making it easy for someone like me to forget something!
    Thanks for sharing a great recipe! Now I have a craving for pineapple sorbet. At least in Darwin it is always ice cream weather…

  4. December 9th, 2009 at 3:29 am

    Maria Connelly says:

    Hello Kieran,

    I finally got around to that pineapple and coconut ice cream I asked you about. I used your recipe for the coconut and rum excluding the malibu and for the pineapple I used 2 cups of pine purée (be sure to get rid of the eyes) 1/2 cup condensed milk – 1 cup coconut cream – I blended these together left them in the fridge for 24 hours (it was supposed to be 12 but I got tied up) along with the ice cream mix (in separate bowls) and put them together when I was ready to make the ice cream. It came out really well, everyone loved they just thought the pine was a bit too mild so next time I will try cooking the pine instead. I made sure to take some pictures (smile).
    I have promised myself your book as my Christmas present if I can find it in the US

  5. December 9th, 2009 at 3:13 pm

    Kieran says:

    Brilliant, Maria! Well done, and thanks so much for passing that on.

  6. August 11th, 2010 at 12:21 am

    Tessa says:

    HI Kieran

    I am new to your blog, but love making ice cream. I am going to make your coconut rum ice cream this week, but I have a problem: the only coconut milk my grocery store sells is 2 liters so I have an abundance of coconut milk. Do you have a pina colada ice cream recipe to share? I would greatly appreciate it and I’ll let you know how the ice cream turns out! Thank you so much and I look forward to making more of your ice creams.

  7. August 12th, 2010 at 12:10 am

    Kieran says:

    I did make a pina colada sorbet once. I’ll see if I can dig up the recipe. That’s a huge amount of coconut milk all right! I think you could probably freeze it.

  8. August 12th, 2010 at 4:15 pm

    Tessa says:

    I just finished this ice cream and it is awesome! This is the first custard ice cream I have made where I didn’t scramble the eggs first. Your instructions are much more helpful than any others I have read, especially since other never said when eggs will be begin to scramble. I think I may try a strawberry daiquiri recipe to use up that coconut milk and the rest of the cream I have.

  9. August 20th, 2010 at 11:51 am

    Sarah says:

    Has anyone tried this using fresh coconut? I’ve a few coconuts at home that I have to “use up”.

  10. July 15th, 2013 at 1:05 pm

    Spencer says:

    Looks like a delicious recipe! I love the combination of coconut and rum in a drink format so hopefully the ice cream will taste just as good!

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).