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  • Coconut Ice Cream: Ingredients

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    Krystyna Pereza
    51 views1 page
    This recipe for coconut ice cream from Almond Corner calls for coconut milk, egg yolks, sugar, shredded coconut flakes, and icing sugar. To make it, whisk the yolks and sugar together and heat the coconut milk before adding the yolk mixture. Once the mixture reaches 185°F, remove it from heat and let cool overnight before churning it in an ice cream machine and folding in shredded coconut flakes.

    Original Description:

    Non-dairy ice cream recipe

    Original Title

    Coconut Icecream

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    © Attribution Non-Commercial (BY-NC)

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    This recipe for coconut ice cream from Almond Corner calls for coconut milk, egg yolks, sugar, shredded coconut flakes, and icing sugar. To make it, whisk the yolks and sugar together and heat the coconut milk before adding the yolk mixture. Once the mixture reaches 185°F, remove it from heat and let cool overnight before churning it in an ice cream machine and folding in shredded coconut flakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    51 views1 page

    Coconut Ice Cream: Ingredients

    Uploaded by

    Krystyna Pereza
    This recipe for coconut ice cream from Almond Corner calls for coconut milk, egg yolks, sugar, shredded coconut flakes, and icing sugar. To make it, whisk the yolks and sugar together and heat the coconut milk before adding the yolk mixture. Once the mixture reaches 185°F, remove it from heat and let cool overnight before churning it in an ice cream machine and folding in shredded coconut flakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Coconut Ice Cream

    from Almond Corner

    Ingredients: 500 ml coconut milk 5 egg yolks 150 g sugar 2-3 tablespoons shredded coconut flakes 1 teaspoon icing sugar

    Directions: Whisk together egg yolks with sugar. Heat coconut milk and add egg yolk mixture to it while whisking constantly. As soon as it has reached 85C/185F remove it from the heat. Pour ice cream base into a bowl and sprinkle icing sugar on top (this will prevent it from forming a skin) and let it cool. If possible chill overnight. Before making the ice cream stir in coconut and let the ice cream machine do the rest of the work.

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