Tender Coconut Ice Cream
Tender Coconut Ice Cream is a delicious, and refreshing ice cream made with fresh tender coconut. The flavors was perfect and something I urge you to attempt.
Servings: 4 people
Ingredients
- 1 litre full fat milk
- 8 tbsp sugar granulated
- 2½ tbsp cornflour
- 200 gram fresh cream
- 4 tsp peppermint crushed
- 8 tbsp tender coconut finely chopped
- ½ tsp vanilla extract
Instructions
- Drink a coconut. Ask the vendor to remove & give you 'malai' or tender flesh of coconut. Bring it home, chop it into fine pieces. I loved writing this step.
- Dissolve cornflour in 50 ml milk & set aside.
- Boil the remaining milk in a thick bottom pan. When it is boiled, add cornflour-milk slowly, stirring continuously. Now add sugar & mix till uniform.
- Simmer for another 4-5 mins, continue stirring.
- Remove from flame and allow to cool completely.
- When cool, add the cream, vanilla essence, peppermint & tender coconut. Mix. Transfer to a shallow container & freeze till slushy - about 7-8 hours.
- Divide the ice-cream in 2 batches & churn each batch separately in a blender till smooth. Transfer back to the shallow container.
- Freeze till set completely.
Notes
- The coconut flesh should neither be too firm nor too soft.
- You can use peppermint candy like polo or minto.