Happy holidays to you! To celebrate, I'm sharing an easy and delicious recipe from The Spice Master at Bistro Exotique! Get ready for coconut ice cream! Perfectly refreshing to serve after all those hearty holiday meals!
Charles’s Coconut Ice Cream
Serves 6–8
Prep time: 30 minutes
Rest time (with a little work): 5–6 hours
The Equipment: Large mixing bowl, hand blender, 9 x 5 loaf pan (or other receptacle around this size that you can put in the freezer)
Ingredients
- 1 ¾ cup heavy cream (cold)
- ½ cup granulated sugar
- ½ cup powdered sugar
- 2 cups coconut cream
- 1 cup coconut milk (cold)
- ½ cup sweetened condensed milk (cold)
- Pinch of sea salt
- 2-3 teaspoons vanilla extract (or more depending on taste)
- The seeds of one vanilla bean pod
- Topping
- 1 tablespoon butter
- ½ cup shredded coconut
OPTIONAL GARNISH: red currants or berries
Technique
1. In a large mixing bowl, whip the heavy cream and both sugars (granulated and powdered) until soft peaks form with a hand-held blender, around ten minutes. Add in the coconut cream (which is more dense), and continuing whipping on medium high until smooth. Add in the coconut milk, the condensed milk, the salt, vanilla extract, and the vanilla seeds. Mix together with a spoon or blender set on low.
2. Pour the mixture into your loaf pan (or other receptacle) and place in the freezer for an hour. Stir with a fork and restir in another hour or two. For a creamier ice cream, stir every half hour—a total of five hours.
3. Ten minutes before serving, take it out of the freezer and stir the mixture, letting it rest on your counter.
4. Prep the coconut topping. In a pan, melt the butter and then add the shredded coconut, toasting for about two minutes. Let cool.
Plating
Serve the ice cream in bowls with the shredded coconut topping and/or a fruit garnish of your choosing.
Get ready for some yum!
For more recipes, pick up the book!Also, feel free to share this recipe (and the book) with your friends!
Buy links can be found here: BUY SPICE MASTER
Thank you! And merry, merry, fa-la-la-la, and ho, ho, ho!
Best and bisous,
Sam. I am.
