Ice cream with liqueur and coconut

Summer is coming to an end, and the rest of the month is a great chance to try new ways to freshen up and have fun. Do you think that you have already tried all the options? You are wrong!

Ingredients

• Chicken eggs (both yolks and whites will be needed) - 6 pieces;
• Cream 33% - 600 ml;
• Sugar - 1 cup;
• Powdered sugar - 150 g;
• Coconut liqueur - 100 ml;
• Coconut shavings - 2 tbsp.;
• A pinch of salt.

Directions

1. Separate the egg whites and yolks. Store the egg whites in the refrigerator and place the yolks in a mortar.
2. Grind the yolks with granulated sugar until smooth.
3. Heat the cream over low heat, and turn off the stove when the first bubbles appear on the surface. Cool.
4. Pour warm cream into the yolks, stirring constantly with a whisk. Beat lightly.
5. Heat the resulting cream to the first signs of boiling. Cool to room temperature.
6. Beat the cooled proteins with powdered sugar to make a homogeneous foam, without the taste of sugar crystals.
7. Combine egg yolks, protein, liqueur, and coconut flakes. Beat all the ingredients from the recipe with a blender on high speed until a thick beige cream is formed.
8. Freeze for 6 hours, loosen the ice cream every hour and a half - mix with two forks. When serving, roll in coconut flakes.