Haupia Ice Cream Recipe

Haupia Ice Cream Recipe
Hot summer days are always better if there is homemade ice cream. With the modern automatic ice cream machines, homemade ice cream is always just a few minutes away. A favorite flavor of ice cream is Homemade Haupia Ice Cream, which is inspired by Haupia, the traditional coconut milk based Hawaiian pudding that is served at most luaus. This ice cream is made with unsweetened coconut milk and has a subtle coconut flavor; it’s smooth – no coconut is added, and it goes well at your own backyard luau or with your favorite cookies. If you are afraid of using raw eggs, you can use pasteurized egg substitute; I’ve never had a problem and always use the freshest eggs possible.
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You can serve this ice cream alone, or for a patriotic holiday, with raspberries and blueberries. It’s also good with chocolate sauce, or on gooey chocolate brownies. If you’re having a large gathering, you can double or triple this recipe and freeze it in a larger ice cream maker. The following recipe makes about 1 1/2 quarts and fits perfectly in most automatic ice cream machines.

12 Servings

3 eggs, or pasteurized egg substitute
2 14 oz. cans unsweetened coconut milk
1 cup sugar
1/4 teaspoon salt
2 cups heavy cream
  1. Whisk the eggs or egg substitute; add the coconut milk, sugar, and salt, whisking until the sugar is dissolved.
  2. Slowly whisk in the cream.
  3. Refrigerate until chilled.
  4. Pour into an automatic ice cream machine (1 1/2 quart size) and freeze according to manufacturer's instructions.

Amount Per Serving
Calories 364 Calories from Fat 271
Percent Total Calories From: Fat 74% Protein 4% Carb. 22%

Nutrient Amount per Serving
Total Fat 30 g
Saturated Fat 22 g
Cholesterol 108 mg
Sodium 88 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 17 g
Protein 4 g

Vitamin A 13% Vitamin C 1% Calcium 0% Iron 13%




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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.