Coconut ice cream

Hi, I’m Lika, I am 19 years old. At first, when I started cooking, it was more of an expression of my desire for independence, but over time, that process became an integral part of my life.
From the age of 10 I was preparing dishes, desserts and sharing them with everyone, and the positive emotions received from them were my main driving force that motivated me to do more. I was 14 years old when I decided to make cooking my profession.
I enrolled in a culinary academy at the age of 17 and from the very first minutes of working in a large, professional kitchen, I was convinced that I was exactly in a place where I could feel the great happiness. I am planning to abroad in the future to improve my knowledge and experience. - Lika Esaiashvili

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Goes with

Limonati by Borjomi Adjarian Mandarin

Ingredients

Portions :

crème

57.5 gram

cocoa milk

30 gram

Sugar

17.5 gram

Large egg yolk

1 piece

Grated fresh coconut

10 gram

step

Beat the egg yolks well until white. Mix cream, coconut milk and sugar in a saucepan. Stand over low heat and bring to a boil. Slowly pour the hot milk mass over egg yolk and stir continuously. After mixing well, return to the saucepan and stand on low heat, stirring continuously until the mass thickens. It should have a smooth and uniform texture. Moisten a spoon with the cream and check the readiness with a finger (the cream should remain on the spoon).

step

Once prepared, transfer the cream onto a cold bowl, plasticize and cool well. Preheat a pan, sprinkle with grated coconut and cook for 4-5 minutes. Transfer the chilled cream mass to an ice cream machine, mix in the grated coconut and start freezing process. Place the obtained mass in a freezer. (If you do not have an ice cream machine, transfer the mass into a container and stir every 1 hour until completely frozen).

Serve

Bon Appetite!

Comments