Ingredients with Measurements:
- 1 can of coconut milk (400ml)
- 1 cup of heavy cream (240ml)
- 1 cup of raspadura (unrefined cane sugar) (200g)
- 1/2 cup of shredded coconut (40g)
- 1/2 teaspoon of vanilla extract (2.5ml)
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Saucepan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a saucepan, combine the coconut milk, heavy cream, raspadura, shredded coconut, vanilla extract, and salt. Heat the mixture over medium heat, stirring occasionally until the raspadura is completely dissolved.
2. Remove the saucepan from the heat and let the mixture cool to room temperature.
3. Once the mixture has cooled, pour it into a mixing bowl and whisk it until it is smooth.
4. Cover the mixing bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.
5. Once the mixture is chilled, pour it into an ice cream maker and churn it according to the manufacturer's instructions.
6. Transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours or until it is firm.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours
- Freezing time: 4 hours
Temperature:
- Medium heat
Serving size:
- Makes about 1 quart (4 cups) of ice cream
- Serves 4-6 people
Nutritional information:
- Calories: 360
- Fat: 28g
- Carbohydrates: 27g
- Protein: 3g
- Sugar: 22g
- Sodium: 50mg
Substitutions for ingredients:
- Raspadura can be substituted with brown sugar or coconut sugar.
- Shredded coconut can be substituted with toasted coconut flakes.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Use different types of milk, such as almond milk or cashew milk, instead of coconut milk.
Tips and tricks:
- Make sure the raspadura is completely dissolved before removing the saucepan from the heat.
- Chill the ice cream mixture for at least 2 hours to ensure a smooth and creamy texture.
- Freeze the ice cream for at least 4 hours to achieve a firm consistency.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- It can be stored 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 bowl or cone.
- Top with toasted coconut flakes or chopped nuts.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Chocolate chips
Pairings:
- Fresh fruit, such as mango or pineapple
- Coconut cookies or macaroons
Suggested side dishes:
- Grilled pineapple
- Coconut rice
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a longer period of time.
Food safety advice:
- Make sure to use pasteurized dairy products.
- Wash your hands and all utensils thoroughly before preparing the recipe.
Food history:
- Raspadura is a traditional unrefined cane sugar used in many Latin American countries.
Flavor profiles:
- Creamy and sweet with a hint of coconut and caramel from the raspadura.
Serving suggestions:
- Serve the ice cream as a dessert after a meal or as a refreshing treat on a hot day.
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