Coconut Red Currant Ice Cream
Baking and Desserts • Italian
Description
Coconut Red Currant Ice Cream
Ingredients
- Coconut Milk 15 fl oz
- Corn Starch 4 teaspoons
- Rose water ½ teaspoon
- Fruit Jelly 5 oz
- Vanilla Pod 1 piece
Step-by-Step Guide
Step 1
Dissolve the cornstarch in 100 ml of coconut milk.
Step 2
Pour the remaining milk into a small saucepan, add the vanilla seeds, stir, place the mixture over medium heat, and bring it almost to a boil. Add the cornstarch milk and cook, stirring constantly, until thickened to a pudding-like consistency. Remove from heat, cool to room temperature, and refrigerate overnight.
Step 3
Before freezing, combine the coconut base with the red currant jelly and rose water, pour into an ice cream maker and freeze according to the instructions.
Step 4
If you don't have an ice cream maker, pour the mixture into a container for ice cream, place the container in the freezer, and stir its contents every 20-30 minutes until set.
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