This pint, once called McConnell's Island Coconut, and now known as Coconut Cream, is an elegant blend of shredded coconut, R.R. Lockhead vanilla and sweet cream. With so many other flavors in the flavor spectrum begging for our attention, even those who appreciate coconut might overlook this one. Enduring this long winter finally demanded a tropical escape, and on my most recent online order, I filled up a precious seat in my cooler with Coconut Cream, one of the few McConnell's flavors I hadn't tried.
Having a versatile flavor like this on hand is a pro move - it's great alone and it goes well with so many things, from fruit to pastries to other ice cream. A favorite pairing of mine is with Chocolate Almond Brittle.
These photos speak volumes. Look at the creaminess, body and texture of this ice cream. What you see is what you get : 18.5% butterfat, less than 10% overrun, vanilla tinged, coconutty, custard goodness.
Both the previously reviewed Toasted Coconut Almond Chip and Coconut Cream are 1,000 times better than Graeter's Coconut Chip. The Graeter's version relies on gums to hold it together and add shelf life, and tastes comparatively watered down in spite of a high butterfat content. Don't get me started on the gobs of waxy chocolate you have to navigate in the Graeter's version. The Graeter's coconut also tempers in a way typical of stabilized, mass produced ice cream. It is very slow to melt and soften, then at a certain point it just falls apart and quickly melts into a puddle. It is much harder to make a low overrun, thick custard base as McConnell's has. But when it's right, it's so right!
If this looks like something that might appeal to you, as it did to me, you should trust your gut and try it.
Where Elliot Found It: www.McConnells.com
Elliot's Grade: A