Coconut ice cream
We can enjoy ice creams and sorbets partly thanks to Marco POLO. But it is also thanks to this famous explorator that Europe was able to get to know the coconut. He discovered this fruit during his expeditions and named it “pharaoh’s nut”.
You do not have all these ingredients ? No problem. Forget the stabilizer if you do not have any at home. Replace simply dextrose, inverted sugar and powdered glucose by usual sugar (sucrose).
The ice cream texture will not be perfect but you will still get a very good ice cream.
Ingredients
- 193 g of full fat milk
- 100 g of coconut cream
- 250 g de coconut milk
- 80 g of skimmed powdered milk
- 115 g of sucrose
- 10 g of powdered glucose 38DE
- 47 g of dextrose
- 40 g of inverted sugar
- 5 g of stabilizer
Instructions
- Take a small quantity of sucrose (50 g for example) and mix it with the stabilizer.
- Mix together the remaining sucrose (65 g), dextrose and powdered glucose.
- In a saucepan, pour water, inverted sugar, milk, coconut cream and coconut milk. Stir with the whisk. Add the powdered milk and stir.
- Start heating the preparation at low heat and add immediately the sucrose/dextrose/powdered glucose mix. Stir constantly with a whisk.
- At 40 °C, add the sucrose/stabilizer mix.
- Continue to heat gently while stirring constantly with the whisk.
- When temperature reaches 85 °C, stop heating. Pour the preparation into another container. Use the hand blender for a few seconds, taking care to hot liquid splashing risk. Immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, wrap the container and place it in the refrigerator.
- Let maturate one night.
- The next day, mix with the hand blender.
- Pour your mix in the ice cream maker to start creaming phase.