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1 Coconut Ice-Cream

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Coconut Ice-Cream

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Ingredients

8 portion(s)

Coconut Ice-Cream

  • 400 g coconut milk, or 1x 400g can
  • 30 g coconut milk powder, or Full Cream Milk Powder
  • 200 g Milk
  • 100 g coconut cream
  • 3 egg yolks
  • 150 g sugar
  • 45 g dextrose
  • 25 g glucose syrup
  • 10 g Corn Flour
  • 45 g Fine Desiccated Coconut
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  • 6
    12h 0min
    Preparation 12h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Place all ingredients except for the fine desiccated coconut into your TMX bowl.

    Cook for 10mins/ 85deg/ sp2. (Make sure your mixture reaches 85deg extend time if needed).

    Transfer mixture to another container and leave to cool completely.

    2. Ice Cream Maker (Preferred)

  2. Once mixture has cooled put into an ice-cream maker and churn until cold.

    Once it has finished churning, fold through your fine desiccated coconut and transfer to your tovolo ice-cream container and freeze.

    3. Thermomix Churning

  3. Once mixture has cooled fold through your fine desiccated coconut.

    Freeze your ice cream in ice cube trays covered in plastic wrap. Freeze for minimum 10 hours.

    Place frozen mixture into refrigerator for 15 minutes, then place half the pieces into your TMX bowl and crush 20sec/ sp6, then mix 10sec/ sp4 with the aid of your spatula. Repeat for the other half.

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Tip

Dextrose is available at Woolies in the home brew section for $4 for 1kg.

Coconut milk powder is also available at Woolies in the Asian section for $3.40 for 150g.

For something a bit more decadent, after churning your ice cream and adding your coconut, spread your ice cream into a 20cm square cake tin sprayed with canola oil and lined with plastic wrap and freeze until firm.

Turn icecream out onto a board and cut into 3cm x 6cm reactangles.

Split 1coconut tim tam in half and sandwich the ice cream between the 2 halves and freeze until ready to serve. Repeat for the remaining Tim Tams and ice cream.

(Converted from kitchen.nine.com.au)

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Zultbear: Awesome thank you.

    Submitted by JustaMumwithaThermomixer on 31. July 2017 - 16:02.

    Zultbear: Awesome thank you.

    https://www.facebook.com/JustaMumwithaThermomixer/

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  • Tried this today as my hubby loves coconut Big hit...

    Submitted by Zultbear on 31. May 2017 - 18:29.

    Tried this today as my hubby loves coconut. Big hit was delicious. I did the ice cream machine method and it worked perfectly.

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