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1 Coconut Icecream with Saffron

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Coconut Icecream with Saffron

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Ingredients

  • 60 g palm sugar
  • 250 g coconut cream
  • 160 g cream
  • 1 pinch saffron threads
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Recipe's preparation

  1. Place chunks of palm sugar into TM bowl and grate - 8 sec | Speed 9

    Add remaining ingredients and bring to the boil - Varoma Temp | 3-5 min | Speed Gentle stir setting

    Reduce to a simmer once it has started to boil - 90 degrees | 10 min | Speed Gentle stir setting

    Cool, then place in shallow metal tray in freezer until almost frozen (Approx. 2hrs)

    Break into chunks and mix until smooth - 10 sec | Speed 4

    Place back in freezer until set.

    Would be great served with fresh mango slices.

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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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  • Absolutely divine 

    Submitted by SusanS on 4. February 2013 - 00:44.

    Absolutely divine  Love

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  • Double the amount you will

    Submitted by KatherineMackay on 19. May 2012 - 18:32.

    Double the amount you will want more  tmrc_emoticons.)

    Katherine

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