Ingredients with Measurements:
- 1 can of full-fat coconut milk (400ml)
- 1/2 cup of gubinge powder (also known as Kakadu plum powder)
- 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, gubinge powder, sugar, and salt. Whisk until well combined.
2. Place the saucepan over medium heat and cook, stirring constantly, until the sugar has dissolved and the mixture is smooth.
3. Remove the saucepan from the heat and stir in the vanilla extract.
4. Transfer the mixture to a bowl and let it cool to room temperature.
5. Once the mixture has cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Medium heat
Serving size:
- Makes about 4 cups of ice cream
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 23g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- Gubinge powder can be substituted with any other fruit powder or freeze-dried fruit powder.
Variations:
- Add shredded coconut or chopped nuts to the ice cream mixture before churning.
- Use coconut cream instead of coconut milk for a richer ice cream.
- Add a tablespoon of rum or coconut rum for a boozy twist.
Tips and tricks:
- Make sure the mixture is completely chilled before churning to ensure a smooth and creamy texture.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
- For a softer ice cream, serve immediately after churning.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a coconut shell for a tropical vibe.
- Top with fresh fruit or a drizzle of caramel sauce.
Garnishes:
- Fresh fruit
- Shredded coconut
- Chopped nuts
- Caramel sauce
Pairings:
- Serve with a slice of coconut cake or a tropical fruit salad.
Suggested side dishes:
- Grilled pineapple
- Coconut rice
- Sweet potato fries
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 eggs if using in the recipe.
Food history:
- The Kakadu plum, also known as gubinge, is native to Australia and has been used for its medicinal properties for centuries.
Flavor profiles:
- Creamy, coconutty, and tangy with a hint of sweetness.
Serving suggestions:
- Serve in a bowl or cone with your favorite toppings.
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