the second version of coconut ice cream. no more coconut puree - it's all used up now!
this ice cream is made with cornstarch instead of eggs, to bind the mixture and to make it smoother and creamier.
this recipe is even fruitier than the first version, no extra fat (from the eggs) to interfere with the taste. and it melts nicely in your mouth. and it's a lot lighter in color, almost white like real coconut!
but check out first recipe here. and decide for yourself - they're both great!
coconut ice cream
250g coconut puree
25g sugar
pinch of salt
10g cornstarch
125ml half and half
heat coconut, sugar and salt.
mix cold half and half with cornstarch, add into mixture and stir well until it boils.
boil shortly, then fill into another container.
let cool.
refrigerate.
freeze according to the manufacturer's instructions.
notes:
serve with coconut flakes or shredded coconut, to add more texture.
Where do you buy coconut puree? If you make it, how do you do it? Thanks! This is so intriguing and would love to try this!
ReplyDeleteKrysta
www.krystaslifeinfood.com
This sounds so good! I can't imagine the endless possibilities of add-ins with this one!
ReplyDeletehi krysta, i buy coconut puree in a specialty food store, but you can also find it in almost any asian shop - just be sure to buy coconut puree and not milk! in my first coconut recipe, that i've linked to as well, i jotted down some notes on the coconut puree!
ReplyDelete@peggy, i bet some extra cream of coconut at the end would be great - or maybe some candied pineapple for a pina colada effect!
Hi!!! Thank you very much for the recipe...Just one question what do you mean with 125 gr half and half?
ReplyDeletehalf and half means half cream, half milk. i always use milk with 3.5% fat content.
ReplyDeletei hope that you can give the recipe a go now!