Coconut Ice Cream from Toni Mörward

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Ingrediënten

Ingredients for 6–8 Servings

  • 1 cup 250 ml Heavy cream
  • 1 cup 250 ml Coconut purée
  • ½ cup 120 g Granulated sugar
  • 4 Egg whites
  • 1 Sheet gelatin
  • 4 tsp 2 cl Coconut liqueur

Instructies

  • Boil heavy cream, granulated sugar, and coconut purée.
  • Beat the egg whites to soft peaks.
  • Remove the coconut mixture from heat and fold the egg whites in.
  • Add water to the gelatin, remove excess, and dissolve in warmed coconut liqueur.
  • Mix into the ice cream mixture.
  • Blend everything well with an immersion blender.
  • Let cool and place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Recipe Category Icecream
Country Austria / European
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