Ingredients
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1½ cups Heavy Cream
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1½ cups Coconut Milkminimum 60% coconut
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1 pod Vanilla beancan be 1 tsp of a good vanilla extract
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120g/ 4.2oz Sugar
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1 tsp. Salt
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½ cup Coconut flakes
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6 egg yolk
Directions
Coconut ice cream is one of my favorite flavors, it is silky smooth, full of tropical refreshing coconut which makes this ice cream stand out on top of all ice cream kinds and for me it brings a Caribbean feeling with lots of memories.
The coconut is fatty enough to carry this ice cream by itself, without the need to add heavy cream or milk, however, there are numerous ways of making this ice cream, you can go for the lactose free version sticking only to coconut and you can mix a bit of dairy for additional texture and flavors.
You can also go vegan pretty easily with this ice cream making a coconut sorbet by removing the eggs as well. Whenever you go for the vegan version keep in mind that it doesn’t freeze all that great so it’s better consumed on the spot and this is the only way i’d recommend a vegan version of this ice cream.
Coconut ice cream making tips.
- Infusing vanilla is a must for this version, it adds so much flavor don’t skip it.
- Use only a fatty coconut milk, don’t bother using the light coconut water or the coconut beverages.
- Cooking the cream and the coconut milk together with the sugar helps to reduce water particles in the ice cream hence creating a soft serve ice cream that can unfreeze easily.
Similar to most ice cream flavors our aim is to create a custard by tempering egg yolks with the hot dairy and heating it in order for the mixture to generate a firm body (we don’t want a runny mixture, it will resolve in an ice cream full of liquids which is equal for more ice particles in the overall mass).
I use an ice bath to chill the ice cream, it is not always necessary, especially when we let the ice cream rest for a minimum of 4 hours in the fridge before churning it. The reason for the ice bath is because we want to reduce temperature fast in order to prevent bacteria from forming, generating a much more resistant ice cream batch.
Steps
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1
Done
10 minutes
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boiling the mixturePour the heavy cream, coconut milk, sugar and salt into a small saucepan, scrape in the vanilla pod (or vanilla extract) and bring into a gentle simmer. |
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2
Done
10 minutes
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tempering the eggsGently pour half of the milk-coconut mixture into the egg yolks bowl and whisk gently, we want to temper the eggs to avoid the eggs being cooked. |
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3
Done
3 minutes
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Straining the custardPrepare the ice bath, place a big bowl with ice cubes and water and a smaller bowl in it, above the empty bowl place a strainer. |
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4
Done
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churning the ice creamPour the custard into your ice cream maker and churn for about 40 minutes, for a soft serve texture. |
