Coconut ice cream

Of all the unusual types of ice cream, coconut ice cream is at the top of sweets. The mild taste of coconut perfectly complements the creamy cream base. And if you add more coconut flakes - it will be nothing more than a cold Rafaella.
In this article, we will describe a simple recipe for homemade coconut ice cream so that you can please yourself and your loved ones with an original and very tasty dessert.

Ingredients

• 250 ml of cream with 30% fat;
• 250 ml of coconut milk;
• 100 g of granulated sugar;
• 75 g of coconut shavings;
• 5 egg yolks.

Directions

1. Pour coconut milk into the pan. It is better to make dishes with a thick bottom so that the contents do not burn during heating.
2. Beat egg yolks with sugar and add to milk. Mix the mass well with a whisk until the sugar crystals are completely dissolved. But do not overdo it - coconut ice cream at this stage of the recipe does not need to be whipped.
3. Put the pan on low heat and, stirring constantly, heat until thickened, about 10-12 minutes. Here the balance is important - you need to brew the mass to a density, but you can not overheat it so as not to curl the yolks. If you are afraid to digest the cream - cook not on the fire, but in a water bath.
4. When the cream acquires the consistency of condensed milk, remove it from heat.
5. If you are preparing a dessert for an adult company - at this stage of making homemade coconut ice cream, you can add 30 ml of rum or coconut liqueur to the recipe. Alcohol will add spicy notes to the dessert.
6. Cover the finished cream with cling film so that the surface is not covered with crust. Cool the mass completely. To speed up the cooling process, you can place the pan in a container of ice water.
7. Whip the cold cream with a mixer into a lush stable foam. Then mix in coconut custard cream in portions. Stir until smooth with gentle movements so as not to disturb the lightness.
8. Add the coconut flakes to the ice cream container and stir again.
9. Put coconut ice cream with shavings in a tray and send it to the freezer. For the first 3 hours of freezing, remove the tray every 30 minutes and mix the contents. Use a whisk or immersion blender for efficient mixing. When the mass becomes very narrow - leave it in the freezer until completely frozen for another 4-5 hours.
10. Before serving, let the coconut ice cream with shavings stand at room temperature for 5-10 minutes. This will make it easier for you to form beautiful balls from a slightly softened mass.
11. Everything, delicious coconut ice cream for the whole family is ready! And if you follow the PP and want to make ice cream without eggs and cream - use the recipe for diet ice cream. Bon appetit!