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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 250 ml coconut cream chilled
- 150 ml coconut milk I used creamy full fat chilled
- 150 ml double cream chilled
- 30 ml fresh lemon juice
- 25 grams dessicated coconut
- 1 1/4 tsp liquid glucose (one & a quarter)
- 78 grams caster sugar
Method
- In a big jug weigh together the double cream, coconut cream, coconut milk & sugar and whisk until all mixed together & blended in.
- Add the lemon juice, liquid glucose & dessicated coconut & mix together
- Cover & put in the fridge for 30 minutes until well chilled.
- Turn ice cream maker on, paddles turning pour the mixture in & leave for about 50-55 minutes.
- Take paddles out & serve or put in a container & freeze.
- You only need 50-55 gram serving as it's richer than normal ice cream.
- I got 610g
- I put mine through a dessert bullet & served on an ice cream oyster shell
