INGREDIENTS:
- 1 x 400ml can coconut milk
- 150ml double cream
- 1 x 160g can coconut cream
- 50g white sugar
- 4 large egg yolks
- 25g toasted desiccated coconut
INSTRUCTIONS:
Prepare the Custard Base:
- In a saucepan, combine the coconut milk, double cream, and coconut cream.
- Heat the mixture over medium heat until it begins to simmer.
- In a separate bowl, whisk together the egg yolks and sugar until well combined.
- Gradually pour the hot coconut mixture into the egg yolk mixture, whisking continuously to prevent curdling.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Cool the Mixture:
- Remove the custard from the heat and allow it to cool to room temperature.
- Once cooled, stir in the toasted desiccated coconut.
Freeze the Base:
- Pour the cooled mixture into the Ninja CREAMi pint container, ensuring it does not exceed the max fill line.
- Secure the lid and place the container in the freezer.
- Freeze for at least 24 hours until the mixture is solid.
Process with Ninja CREAMi:
- Remove the pint container from the freezer and take off the lid.
- Place the container into the outer bowl of the Ninja CREAMi, the best ice cream maker for home, and secure the outer bowl lid.
- Install the bowl assembly into the machine and select the "Ice Cream" function.
- Once the process is complete, check the consistency. If the ice cream is too crumbly, you can add a splash of coconut milk and use the "Re-spin" function until the desired creaminess is achieved.
Serve:
Scoop the ice cream into bowls or cones and enjoy your homemade coconut ice cream!
