COCONUT ICE CREAM

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!