John Myers
Coconut Ice Cream with Difference
The perfect coconut ice cream with difference recipe with a picture and simple step-by-step instructions.
- 60 g Egg yolk
- 150 g Sugar
- 1 pinch Salt
- 300 ml Creamy coconut milk
- 150 ml Cream
- Effervescent powder red, yellow, orange, green
- Beat the egg yolk, sugar and salt whitish until frothy. Heat coconut milk and cream in a saucepan to 40 ° while stirring and then stir into the egg mixture. Pour this back into the pot and heat again while stirring – but now to 80 °. It mustn’t boil. Then pour into a bowl or something similar and place in the refrigerator to cool down.
- If you are using an ice cream maker, use it to prepare the mass after it has cooled down – according to the operating instructions.
- Without the machine, pour the mixture into a flat, taller bowl and place in the freezer. When a solid layer has formed on the edge of the bowl after approx. 40 minutes (or more), stir it into the still liquid mass using a spoon and put the bowl back in the freezer. This procedure must be repeated so long and often until the ice cream has reached the desired consistency.
- When transferring the ice to a freezer box, pour it in layers, i.e. a thin layer of ice and sprinkle it with 1 – 2 bags of effervescent powder. Then cover this again with a layer of ice and sprinkle it too. Always take a different color from the powder to create the colorful effect. The top layer should be made of ice.
- The ingredients make an ice cream volume of approx. 700 ml
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