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Coconut Milk Ice Cream

Coconut Milk Ice Cream

Get a triple dose of coconut from this exotic and homemade iced treat. The good news is that you can make this coconut milk ice cream with or without an ice cream maker. Here is how:

Coconut Milk Ice Cream

  • 150ml of double cream
  • 400ml can of coconut milk
  • 160g of coconut cream
  • 4 large egg yolks
  • 25g of desiccated coconut
  • 50g of golden caster sugar

Coconut Milk Ice Cream

First of all, put the coconut milk, double cream and coconut cream into a saucepan. Bring them to a boil. In the meantime, whisk the egg yolks and sugar into a bowl until they become thick. Pour the coconut milk mixture over the eggs in the bowl in a slow stream, whisking constantly.

Secondly, rinse out the saucepan and return it to slow heat on the stove. Pour the custard mixture and incorporate the coconut shavings. Stir constantly for 5 to 10 minutes until the custard begins to thicken slightly. Pour it into a bowl, cover then cover it with cling film, placing it into the fridge for 30 minutes.

Next, transfer the chilled custard into the ice cream maker and freeze according to the instructions of the manufacturer. If you do not have an ice cream maker, put the mixture into a freezable container with a lid. Freeze for an hour, then use an electric mix to churn the ice cream and break up the ice crystals. Place it back into the fridge for 2-3 hours, whisking every half and hour.

Lastly, take it out of the freezer about 10 minutes before you serve it so it’s easier to scoop out. And this is how you make coconut milk ice cream even without an ice cream maker! By choosing to make your own froze treat you can monitor the ingredients as well as calories.

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