Coconut Ice Cream

Ingredients

• 400ml Coconut milk
• 100g Sugar
• 200ml Coconut cream
• 1 EL Vanilla extract
• 1 Prise Salt
• 50g Salted peanuts
• 2 EL Toasted coconut flakes
• 1/2 TL Almond extract

Instructions

1. In a medium saucepan, heat the coconut milk, sugar, and salt over medium heat, stirring constantly until the sugar is completely dissolved. Do not boil the mixture, as this can affect the ice cream's consistency.
2. Remove the saucepan from the heat and stir in the coconut cream, vanilla extract, and almond extract. Mix well until a homogeneous mixture is formed. The almond extract enhances the nutty flavor of the coconut.
3. Allow the mixture to cool completely at room temperature. This will take approximately 60 minutes, but it is crucial for proper freezing later.
4. Refrigerate the cooled coconut milk mixture for at least 2 hours, or ideally overnight, to ensure it is thoroughly chilled. A colder base will result in a creamier ice cream.
5. Once the mixture is well chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream. This typically takes 20-30 minutes.
6. Transfer the soft ice cream to a freezer-safe container and freeze for at least 2-4 hours to allow it to firm up. This will create a perfect scoopable consistency.
7. Before serving, coarsely chop the salted peanuts and sprinkle them over the coconut ice cream, along with the toasted coconut flakes. This adds texture and an extra layer of flavor.

Nutrition