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Categories:Viewed: 52 - Published at: 4 years ago
Ingredients
- 1 1/2 cups plus 1 tablespoon (372g) whole milk
- 3/4 cup plus 2 tablespoons (210g) heavy cream
- 1/2 cup plus 1 tablespoon (45g) nonfat milk powder
- 2 tablespoons (30g) Invert Sugar (page 185)
- 4 teaspoons (24g) light corn syrup
- 1/4 cup plus 3 tablespoons (90g) granulated sugar
- 3/4 cup plus 2 tablespoons (225g) canned coconut milk
Method
- Set up an ice bath in a large bowl.
- Put the milk, cream, milk powder, invert sugar, corn syrup, and granulated sugar in a saucepan and bring to a simmer over medium-high heat, stirring to dissolve the milk powder and sugar.
- Bring to a boil.
- Mix with an immersion blender and pour into a medium bowl.
- Set into the ice bath and chill completely, stirring often.
- Add the coconut milk and mix thoroughly with the immersion blender.
- Cover with plastic wrap and refrigerate overnight for the flavors to mature.
- Freeze in an ice cream maker.
- Pack into a plastic container and freeze for at least 2 hours before serving.
