In a large saucepan, over medium heat, combine the milk, cream, coco lopez, sugar and pepper. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Temper the beaten egg yolks into the hot milk. Continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Fold in the fresh coconut. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into the ice cream machine and follow the instructions for the churning time. This recipe yields about 1/2 gallon of ice cream. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1375g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1721 (40%)|
|Amt Per Serving||% DV|
|Total Fat 191.2g||255 %|
|Saturated Fat 143.7g||718 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 350.5mg||108 %|
|Sodium 249mg||9 %|
|Potassium 1669.5mg||44 %|
|Total Carbohydrate 666.9g||196 %|
|Dietary Fiber 28.1g||112 %|
|Sugars, other 638.9g|
|Protein 23.2g||33 %|
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Calories per serving: 4318
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