Recipe: Coconut ice cream

No, I didn’t disappear from the blog! I was just once more in Brazil. For “work”. I swear!

It is really hard when they send you to a tropical country in winter where the maximum temperature now is only 24°C. Even harder if every night you have to go out to restaurants and eat lots of meat and drink lots of caipirinhas. A tough job, but someone’s got to do it, babe! 🙂

Jokes apart, I loved Brazil’s food very much. In particular, fruits are amazing there and I also sipped the insanely-good coconut water straight out of a fresh coconut (but oh, also pineapple was divine).

Since it’s quite hard to find fresh coconuts in the south of France, I have prepared a nice recipe with this great fruit to remind me of its flavour. And this is just perfect for summer: coconut ice cream!

Coconut ice cream

Print recipe

Ingredients

80g	Whole milk
200g	Coconut milk
90g	Granulated sugar
20g	Dextrose
2g	Ice cream stabiliser (optional)
120g	Heavy cream
60g	Shredded coconut

Directions

Place the milk and coconut milk in a saucepan on medium heat

When the mixture reaches 40°C, add the sugar, dextrose and stabiliser mixed together

Cook until the mixture reaches 85°C, then remove from the heat and add the cold cream

Quickly chill the mixture over an ice bath and then refrigerate for 12-24 hours

Add the shredded coconut in the mixture and churn for around 20 minutes in an ice-cream machine (or as indicated by the manufacturer). Store in the freezer for at least a couple of hours before serving.

Note

The ice cream stabiliser is totally optional: it will improve the texture and creaminess of the final product, but for home preparations it can be left out
The maturation period of 12-24 hours is recommended to give the ice cream a better texture and consistency