Coconut Ice

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Ingredients

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2 cups whole milk
3 cups shredded coconut, fresh or packaged
1 cup sugar
pinch cream of tartar
1 egg yolk, beaten
a few drops almond extract

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The Method

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1. In a small saucepan, scald milk.

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2. Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.

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3. In a large saucepan, combine coconut milk, sugar, and cream of tartar. Cook over low heat, stirring constantly, until sugar has dissolved.

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4. Remove pan from heat and add beaten egg yolk. Beat well with a spoon.

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5. Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.

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6. Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.

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7.  Remove coconut ice from freezer after 4 hours and break apart with a fork.

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8. Serve immediately.





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