Ice cream is definitely the best thing to treat yourself any day. The smooth creamy scoops of ice cream can make the moments luxurious and joyful. And it gets even better when the ice creams are made at home and enjoyed with family and friends. Home made ice creams have got no comparison with their store brought versions. And I realized this when I bought my ice cream maker two years ago. I am having fun with flavors and seasons since then. You’d see my love for frozen treats, if you flip through the pages of past. This time I am here with young coconut ice cream which I served with kirsch soaked cherries. I fell in love with the young coconut ice cream, I had at a restaurant few months back. And since then I wanted to try the flavor at home. This one recipe I have adapted minimally from Linda Lomelino’s. This is amazingly mellow and coconut-y because this has got coconut in three different ways, you see. Young coconut flesh is way more sweeter and mellow than that of ripened one, which lends this ice cream really beautiful flavor which will even linger on for some time, after you’ve had it. So go for it!
- 6 tbsp desiccated coconut
- 3/4 cup milk
- 1/2 cup sugar
- 1 cup young coconut flesh
- 1/2 cup coconut water
- 3/4 cup cream
- Spread the desiccated coconut in a large frying pan and toast the coconut on a low heat on stove for 3 minutes, until lightly golden. Keep stirring the coconut, while toasting.
- In a saucepan, add the milk and toasted desiccated coconut and let it come to a boil on medium heat. Turn off the heat. Cover the saucepan and let coconut steep into the milk for about half an hour.
- In a liquidizer, add the young coconut flesh, coconut water and sugar and blend to make a very smooth paste.
- In a large, whisk together the young coconut flesh paste, cream. Pour the warm milk/coconut mixture into the cream mixture through the sieve to remove any coconut flakes (skip straining, if you want coconut flakes in your ice cream). Refrigerate until it is completely cold.
- Process the mixture in the ice cream maker and freeze the churned ice cream into a plastic container.
Wonderful choice of ingredient Himanshu. Glad to see your post
Splendid ice cream….The best way to treat someone is having a bowl full of ice cream ….
Which company’s ice cream maker do u use?
Yum! I love coconut so much! I want some 🙂
Hi
Inspiring as always. By dessicated coconut you mean the white powdery stuff that we get in grocery stores (used to make ladoos, derivative of ‘khopras’ or dried coconut)?
Thanks
Hi Himanshu, I would love you to stop by Food on Friday: Coconut over at Carole’s Chatter to add this to the recipe collection! Cheers!
PS If you would like to be part of the Food on Friday group, just put a reminder in your calendar this time each week to check out the new theme or email me if you would like a reminder by email. You can also see the themes coming up in one of the tabs at the top of my home page