Coconut Ice Cream

Name: Coconut Ice Cream
Ingredients: 1 can coconut milk; 1/3 cup sugar (80 grams); 3 tablespoons sweetened condensed milk; 3/4 cup heavy whipping cream (200 ml); 3.5 oz fresh coconut meat, not too mature or too young, or 1.75 oz dried shredded coconut (100 grams fresh or 50 grams dried); 1 dash vanilla extract

Phuong Lan Doan @cook_2547646

Đà Nẵng

Of all the ice cream flavors, coconut is my favorite. No matter where I am in Italy, I always choose coconut ice cream first, followed by yogurt ice cream. I'll share the yogurt ice cream recipe next time.

Phuong Lan Doan @cook_2547646

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Ingredients

1 cancoconut milk
1/3 cupsugar (80 grams)
3 tablespoonssweetened condensed milk
3/4 cupheavy whipping cream (200 ml)
3.5 ozfresh coconut meat, not too mature or too young, or 1.75 oz dried shredded coconut (100 grams fresh or 50 grams dried)
1 dashvanilla extract

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Steps

1

Heat the coconut milk with sugar and sweetened condensed milk until the sugar dissolves. Let cool, then add vanilla extract and refrigerate.
2

Peel the brown skin off the coconut meat, cut into small pieces, and blend with the cooled coconut milk mixture until smooth. If using dried coconut, mix it in later.
3

Pour the whipping cream into a stainless steel bowl and add the coconut mixture. Mix well. Place the bowl in the freezer for about 40 minutes to 1 hour. Take it out and use a hand mixer to beat the mixture until slightly fluffy. At this point, you can add the dried coconut if using. Return to the freezer for about 30 minutes, then take it out and beat again for about 10 minutes. Freeze for another 20 minutes, then beat once more. The ice cream will become thick and heavy, so stop using the mixer and switch to a wooden spatula to fold a few more times. Transfer to a container and freeze until ready to eat.