Fresh Coconut Ice Cream
|Coconut water||1 Pint|
|Unsweetened evaporated milk||1 1⁄4 Can (12.5 oz) (1 large can)|
|Sugar||1 Cup (16 tbs)|
|Sweet cream||1 Pint|
|Coconuts||5 (jelly form)|
Scald coconut water and evaporated milk in double boiler.
Mix flour and sugar and add beaten eggs.
Stir this mixture slowly into hot milk until it thickens.
Set aside to cool.
Just before freezing, add coconut jelly and sweet cream. (Coconut has a "jelly" texture before it attains the hard, firm consistency commonly found in commercial coconuts It is coconut in this jellied stage which is used for the best Key West coconut ice cream.)