Ingredients with Measurements:
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded coconut
- 1 cup goiabada (guava paste), chopped into small pieces
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream and shredded coconut over medium heat until it begins to steam. Remove from heat and let cool for 10 minutes.
2. In a large mixing bowl, whisk together the sweetened condensed milk and chopped goiabada until well combined.
3. Strain the coconut cream mixture through a fine-mesh sieve into the bowl with the condensed milk and goiabada mixture. Stir until fully combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Once the ice cream is churned, transfer it to a freezer-safe container and freeze for at least 4 hours, or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Freezing time: 4 hours
Temperature:
- Medium heat
Serving size:
- Makes about 1 quart of ice cream
Nutritional information:
- Calories: 350 per serving
- Fat: 22g
- Carbohydrates: 35g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of fruit paste instead of goiabada, such as mango or papaya paste.
- If you don't have an ice cream maker, you can still make this recipe by pouring the mixture into a freezer-safe container and stirring every 30 minutes until it reaches the desired consistency.
Variations:
- Add chopped nuts or chocolate chips for extra texture and flavor.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a splash of rum or coconut liqueur for a boozy twist.
Tips and tricks:
- Make sure the heavy cream and coconut mixture doesn't boil, as this can cause the cream to curdle.
- To make the ice cream extra creamy, let the mixture chill in the refrigerator for a few hours before churning.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the ice cream in a bowl or cone, topped with additional goiabada or shredded coconut.
Garnishes:
- Additional goiabada or shredded coconut.
Pairings:
- This ice cream pairs well with fresh fruit, such as sliced strawberries or bananas.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the ice cream is too icy, try adding a tablespoon of vodka or corn syrup to the mixture before churning.
Food safety advice:
- Make sure to use pasteurized dairy products and wash your hands and equipment thoroughly before preparing the recipe.
Food history:
- Goiabada is a traditional Brazilian sweet made from guava paste and sugar.
Flavor profiles:
- This ice cream is creamy and sweet, with a tropical flavor from the coconut and goiabada.
Serving suggestions:
- Serve this ice cream as a dessert after a Brazilian-inspired meal, or as a refreshing treat on a hot day.
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Region: Brazilian