Coconut Ice Cream from Toni Mörward
Ingredients
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
Instructions
- 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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