Coconut Red Currant Ice Cream

Baking and Desserts | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Coconut Red Currant Ice Cream

Ingredients

Coconut Milk - 13 fl oz
Corn Starch - 4 teaspoons
Rose water - ½ teaspoon
Fruit Jelly - 7.1 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.