Coconut ice cream

Delicious Coconut Ice Cream

If you are an ice cream lover, this coconut ice cream recipe is everything you've ever dreamed of! A perfect combination of creaminess and the intense flavor of coconut that will refresh you on hot summer days. In this recipe, I will share the necessary steps to achieve a smooth ice cream, free of ice crystals, that will surely delight all your senses.

Preparation time: 20 minutes (plus freezing time)
Freezing time: 6 hours
Total: 6 hours and 20 minutes
Servings: 8

Ingredients:

- 500 ml milk
- 4 eggs
- 100 g grated coconut (preferably unsweetened)
- 300 g cream (with a minimum fat content of 30%)
- 300 g whipped cream (beaten)
- 250 g sugar

A bit of history:
Ice cream has a fascinating history, with deep roots in various cultures. Over time, people have found ingenious ways to combine ingredients with ice and flavors, creating a dessert that has become a symbol of summer and joy. Coconut, in particular, is an exotic ingredient that brings a tropical taste and creamy texture, perfect for ice cream.

Step by step to perfect ice cream:

1. Preparing the ingredients: Make sure all ingredients are at room temperature, except for the cream and whipped cream, which should be refrigerated. This will help with the homogenization of the mixture.

2. Infusing the milk with coconut: In a medium saucepan, add 500 ml of milk and 100 g of grated coconut. Heat the mixture over medium heat, stirring constantly, until the milk starts to warm up but does not boil. This step is essential for infusing the milk with coconut flavor.

3. Preparing the cream: In a large bowl, beat the 4 eggs with 250 g of sugar until they become a creamy and light-colored mixture. Gradually add the infused milk into the egg mixture, stirring continuously to avoid curdling the eggs.

4. Cooking the cream: Transfer the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens enough to coat the back of a spoon. It should have a consistency similar to that of cream, being careful not to boil it to avoid curdling.

5. Cooling the cream: Once the cream reaches the desired consistency, remove it from the heat and let it cool completely. You can speed up the process by transferring it to a cold bowl or by adding ice cubes around the bowl.

6. Whipping the cream: In another bowl, whip 300 g of cream with a few tablespoons of sugar (about 30 g) until it becomes fluffy but not too firm. This will add an airy texture to your ice cream.

7. Adding the coconut: Once the egg cream has cooled completely, add 40 g of grated coconut and mix well. Then, gently fold in the whipped cream, ensuring the mixture remains airy.

8. Incorporating the whipped cream: Whip 300 g of cream (which can also be heavy cream) until fluffy. Add it to the coconut mixture carefully, using a spatula to maintain the light texture.

9. Freezing: Transfer the final mixture into an airtight container and let it freeze for 6 hours. It is important not to stir the ice cream during freezing, as this can cause ice crystals to form.

Practical tips:

- For an even more intense coconut flavor: Add a few drops of coconut extract to the egg mixture.
- For a vegan version: Substitute milk with coconut milk and eggs with a mixture of banana puree or silken tofu.
- For a hint of alcohol: You can add 2-3 tablespoons of rum or coconut liqueur to the final mixture before freezing for an even richer flavor.

Serving and combinations: This coconut ice cream can be served simply in an elegant bowl or on a crispy cone. For an even more decadent experience, you can add toppings like melted chocolate, toasted coconut, or fresh fruits. It can also be enjoyed alongside a tropical cocktail, such as a Piña Colada, to transport you to an exotic beach.

Nutritional information: One serving (approximately 150 g) contains about 350 calories, providing a good source of healthy fats from coconut, as well as protein from eggs, making this ice cream a more nutritious option compared to commercial varieties.

Frequently asked questions:

- Why did my ice cream form ice crystals? This can be due to the mixture not being whipped enough or freezing too quickly. Make sure the mixture is well homogenized and frozen at a constant temperature.
- Can I use coconut milk? Absolutely! Coconut milk will provide a more intense flavor and a creamy texture.
- How long can the ice cream be stored? It can be stored in the freezer for up to 2 months, but for the best taste, it is recommended to consume it as soon as possible.

I hope this coconut ice cream recipe will delight you and inspire you to experiment with other flavors and combinations! Enjoy every spoonful and the sweet moments you will create!