Coconut Ice Cream

Name: Coconut Ice Cream
Ingredients: 3 large egg whites; 1/4 cup granulated sugar (30 grams); 2 tablespoons corn syrup (30 grams); 1 3/4 ounces white chocolate (50 grams); 1 cup heavy whipping cream (250 ml); 3/4 cup whole milk (190 grams); 3 tablespoons coconut milk (50 grams); 3 1/2 ounces young coconut meat, pureed (100 grams)

Hien Duong @cook_20951339

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Hien Duong @cook_20951339

Friends gathering

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Ingredients

3large egg whites
1/4 cupgranulated sugar (30 grams)
2 tablespoonscorn syrup (30 grams)
1 3/4 ounceswhite chocolate (50 grams)
1 cupheavy whipping cream (250 ml)
3/4 cupwhole milk (190 grams)
3 tablespoonscoconut milk (50 grams)
3 1/2 ouncesyoung coconut meat, pureed (100 grams)

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Steps

1

In a stainless steel bowl, beat the egg whites and sugar together until well combined.
2

In a saucepan, mix the milk, heavy cream, and corn syrup. Heat over medium until steaming, then add the white chocolate. Stir in the egg white and sugar mixture, mixing constantly.
3

Place the mixture from step 2 on the stove over low heat. Stir continuously until smooth. Add the pureed coconut meat and stir until blended. Remove from heat and strain the mixture through a fine mesh sieve.
4

Prepare a bowl of ice cubes and set the stainless steel bowl from step 3 on top to chill. Then place in the freezer for 1 hour. Remove and beat with a hand mixer until smooth and creamy. After 30 minutes, beat again. Repeat this process every 30 minutes for about 6 times. Divide into containers and freeze. The next day, it's ready to eat. When serving, mix in chocolate chips or drizzle chocolate syrup on top.