Traditional coconut ice cream

We're going to make coconut ice cream. Exactly that, nothing more, the usual kind: I bring the recipe for coconut ice cream — simple, quick and with coconut flavor, which is what lovers of this fruit fallen from the sky are looking for (well, from tropical palm trees, but still from the sky).

To make traditional coconut ice cream you will only need:

• A small saucepan to heat the initial mixture
• A few hours of resting time for the mixture, so it absorbs coconut flavor and cools before churning.
• An ice cream maker: you have some very affordable options for non-compressor ice cream makers (to make ice cream on the spot) in our ice cream and frozen yogurt section, others that are pricier with compressors to make homemade ice cream in larger quantities (the Magimix ice cream maker, a star in France), or you can use one of the star attachments for the KitchenAid, the ice cream maker attachment from the brand.

The mixture will be very simple, because as I said we're making coconut ice cream. Nothing more, nothing less. So you'll only need coconut milk, cooking cream, sugar and desiccated coconut. And you'll see how delicious it turns out!

Ingredients

• 500 ml of coconut milk
• 200 ml of cooking cream (35% fat)
• 180 gr of sugar
• 45 gr of coconut flakes

Preparation

1. In a saucepan, add the coconut milk, cooking cream and sugar. Put it on the heat, at low/medium power, and stir until the mixture heats up (without boiling) and the sugar dissolves.
2. Keep it on the heat and, without stopping stirring, add the coconut flakes.
3. Let it cool to room temperature, and store it covered in a container or bowl in the refrigerator for a few hours (minimum 3 hours).
4. After that time, take it out of the fridge, stir the mixture and prepare the KitchenAid attachment on the mixer (if you're using the KitchenAid), or get the ice cream maker ready where you'll make the ice cream.
5. Turn the ice cream maker on and, with the paddles running, begin pouring the mixture in, with the KitchenAid at speed 2/4. Let it run until the ice cream churns (about 18 to 20 minutes).
6. You can enjoy it immediately if you like it creamy and slightly melted, or store it in an airtight container or the Revol mold with lid in the freezer to consume after a few hours, when it will have fully frozen.
7. When serving, sprinkle some shredded coconut on top. It will be a total hit if you pour melted dark chocolate over it... Mmmmh!

Notes

• Remember that if you make the ice cream with the KitchenAid attachment, or in a non-compressor ice cream maker, the attachment must have been in the freezer for at least 24h, so that its internal liquid freezes enough to stay cold the whole time required to churn the ice cream.
• Attention! If using the KitchenAid ice cream maker, it is very important to turn the mixer on first, before you start pouring the mixture — otherwise the mixture would crystallize on contact with the ice cream maker and would not churn properly. First turn the mixer on so the paddle starts to spin, and while it is running add the mixture.
• When serving, you can pair it with a little strawberry or raspberry syrup, or pour caramel on top. You'll definitely be successful if you serve it with dark chocolate.