To combat the heat, a creamy ice cream that melts in your mouth ... A little laborious but definitely worth it !!!
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Ingredients10 portions
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!
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