Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of coconut milk
- 1 cup of heavy cream
- 1 cup of shredded coconut
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the condensed milk, evaporated milk, coconut milk, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color, about 20-25 minutes.
2. Remove the saucepan from the heat and stir in the shredded coconut and vanilla extract. Let the mixture cool to room temperature.
3. In a large bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the cooled manjar blanco mixture into the whipped cream until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, until the ice cream is thick and creamy.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
- Churning time: 20-30 minutes
- Freezing time: 2 hours
Temperature:
- Cook over medium heat
Serving size:
- Makes about 1 quart of ice cream
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 30g
- Protein: 5g
Substitutions for ingredients:
- You can use light coconut milk instead of full-fat coconut milk for a lighter version of the ice cream.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut if you prefer a less sweet ice cream.
Variations:
- You can add chopped nuts or chocolate chips to the ice cream mixture for added texture and flavor.
- You can substitute the manjar blanco for dulce de leche or caramel sauce for a different flavor.
Tips and tricks:
- Be sure to stir the manjar blanco mixture constantly while cooking to prevent it from burning.
- Chill the ice cream maker bowl in the freezer for at least 24 hours before using it.
- Let the ice cream soften for a few minutes at room temperature before scooping.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- None
Presentation ideas:
- Serve the ice cream in a bowl or cone and top with additional shredded coconut or caramel sauce.
Garnishes:
- Shredded coconut or caramel sauce
Pairings:
- Serve the ice cream with fresh fruit or a slice of cake for a delicious dessert.
Suggested side dishes:
- None
Troubleshooting advice:
- If the manjar blanco mixture is too thick, you can add a little more coconut milk to thin it out.
Food safety advice:
- Be sure to cook the manjar blanco mixture to a safe temperature of at least 165°F to prevent the growth of harmful bacteria.
Food history:
- Manjar blanco is a traditional Peruvian dessert made from milk, sugar, and cinnamon. It is similar to dulce de leche and is often used as a filling for cakes and pastries.
Flavor profiles:
- Sweet, creamy, and coconutty
Serving suggestions:
- Serve the ice cream as a dessert after a meal or as a refreshing treat on a hot day.
Related Categories
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Region: Peruvian