Coquito Frozen Custard (Puerto Rican Coconut and Rum Ice Cream)

Course: Dessert

Cuisine: Puerto Rican/Hispanic

Keyword: coconut, coquito, frozen custard, ice cream

Prep Time: 10

Cook Time: 8

aging and freezing: 1

Total Time: 1 18

Servings:

Calories: 361kcal

Begin this recipe a day ahead to allow time for aging and freezing the coquito frozen custard.

Pour the coquito into a 4-quart saucepot with sloped sides.
Bring the liquids to steaming point over medium-low heat. Give it a stir every minute and a half to keep it from scalding on the bottom while you whip the eggs.

Add the egg yolks, sugar, ground cinnamon, and salt to a large mixing bowl.
Use a balloon whisk to whip the ingredients in the bowl for 3-4 minutes, or until light and fluffy. *You can also do this with an electric hand mixer on medium speed.
When you lift the whisk from the eggs, it will leave behind a ribbon on the surface.

Scoop up a ladleful of the warm coquito mixture and stream it in a thin trickle into the whipped egg yolks.
Whisk the egg yolks constantly while you add the coquito to avoid scrambling them. Repeat this with a second ladleful to equal 2 cups of coquito.

Once the coquito is added, pour all of the egg mixture back into the saucepan in the same way. Thinly stream it into the hot coquito, whisking constantly.
Once the eggs are in the pot, bring the mixture in the pot back up to a steaming point over medium heat.
Stir frequently with the whisk, but not too aggressively to allow the protein in the yolks time to coagulate and thicken the custard.
This will take anywhere from 2-3 minutes.
The custard is ready to come off the stove when a line, made by the tip of your finger, holds its edges on the back of a spoon or rubber spatula.

Once the coquito custard base is thick, pour it through a fine-mesh sieve to remove any clumps of egg and into a bowl. Stir in the rum and vanilla extracts until combined.
Allow the mixture to cool to room temperature.
After the mixture is cool, press a piece of plastic wrap onto its surface.
Refrigerate the custard anywhere from 12-24 hours to age it.

Preheat your oven to 350°F (177°C).
Scatter the sweetened coconut flakes onto a quarter-sheetpan in an even layer, ensuring there are no clumps of coconut flakes.
Toast the coconut flakes for 5 minutes.
After 5 minutes, remove the pan from the oven and use a wide spatula to toss the flakes around.
Return the pan to the oven and toast the flakes for another 5 minutes. After 10 minutes of toasting, you should have an even mix of light to dark brown flakes on the pan. If not, toss, then toast them for another 1-2 minutes.
Remove the pan from the oven and allow the coconut flakes to cool completely.

Pour the aged coquito custard base into an chilled ice cream maker.
Churn the custard base on your machine's "gelato" or "low" setting for 20 minutes.
After 20 minutes, sprinkle 3/4 cup of the toasted coconut flakes to the ice cream machine. Allow the blades to mix in the coconut flakes for you.
Transfer the churned custard to an ice cream container.
Sprinkle the remaining toasted coconut and a light dusting of ground cinnamon over the surface and press a piece of wax or parchment paper directly onto the top of the frozen custard.
Freeze the custard for 6-12 hours to allow it to firm up to a scoopable consistency.
Serve in bowls or on your favorite cones.

Use full fat coconut milk in place of the whole cow's milk for non-dairy Coquito Frozen Custard.
Omit the toasted coconut flakes for a smooth coquito frozen custard.
Use pre-toasted coconut flakes found in the baking aisle instead of toasting your own at home.
Use alcoholic coquito for a softer, more boozy frozen custard.

Place a damp kitchen towel under your mixing bowl to keep it from twirling while you temper the eggs.
You can toast the coconut flakes up to a week ahead and store the toasted coconut in an airtight container in the pantry.
Don't add the toasted coconut flakes right when you begin churning the custard because it will take longer for the custard to firm up. It will also cause it to develop ice crystals which will make the frozen custard gritty.
The layer of paper on the coquito frozen custard surface keeps ice crystals from forming in the time it takes for the moisture in the custard to freeze solid.
Because this coquito frozen custard doesn't contain stabilizers it melts quicker than grocery store ice creams.
Blend this into a coquito milkshake or use it to top your favorite pies or cakes.

Omit the egg yolks.
Heat the coquito, milk, and the remaining ingredients to steaming, whisking to dissolve the sugar.
Allow the mixture to cool, then age as recommended.
Churn the aged coquito ice cream base on the "ice cream" setting and follow the instructions as listed.

Omit the eggs and replace the whole milk with canned evaporated coconut milk. Use the vegan coquito recipe in this post.
Follow steps 2-4 above.

Coquito frozen custard can be stored for 1 1/2 to 2 weeks.

After serving the custard, return it to the freezer quickly.
Flip the container upside down to allow the ice cream to slide down to the top and eliminate the air at the top of the container, which basically vacuums seals it.