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Laura

Laura Veronica
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Recipe of Homemade Coconut Ice Cream
Recipe

Homemade Coconut Ice Cream

10 mins
10 mins
Low
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To combat the heat, a creamy ice cream that melts in your mouth ... A little laborious but definitely worth it !!!
Learn more about Laura Veronica

Ingredients

10 portions
  • 500 milliliters whole milk
  • 500 milliliters half and half cream
  • 4 egg yolks
  • 100 grams grated coconut
  • 90 grams butter
  • 30 grams cornstarch, Vanilla flavor or no taste
  • 1 teaspoon vanilla essence

Preparation

In a skillet toast the coconut for a few minutes; reservation.
Melt the butter in a saucepan. Add the sugar and heat to form a light syrup, without boiling. Turn off the fire.
Separate the egg yolks one by one in a bowl to ensure all eggs are in good condition. Lightly beat the yolks; add to the syrup, mixing quickly to avoid cooking (although it should not occur since the fire is off). You can use the egg whites for a meringue or some omelet.
Pour a little of the milk into a bowl and dissolve the corn starch well. Add to the pan along with the rest of the milk, half cream and coconut.
Return the casserole with the mixture to the fire a few minutes more to integrate everything perfectly. Turn off and add the vanilla essence, mix lightly and let cool.
Once cold place in the freezer for 30 minutes approx. Take out and beat the mixture to break the ice crystals and incorporate air which will give the creamy consistency of ice cream. It is important so that it does not turn into granita.
Repeat the same operation from the previous step for the next two hours. The last time let stand in the freezer for 3 or 4 hours until the ice cream is made. Enjoy!

PRESENTATION

Serve frozen in individual cups or ice cream cups. Add a strawberry coulis or some chocolate syrup. Even more delicious!

TIPS

Makes 1.5 lts. Approx. You can vary the flavor by substituting coconut for chocolate, strawberry, lemon, etc. You can use the egg whites for a meringue or some omelet.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
180.2
kcal
9.01%
Carbohydrate, by difference
6.9
g
2.3%
Protein
3.9
g
7.8%
Total lipid (fat)
15.5
g
23.85%
100
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Provided by USDA
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