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Coconut Ice Cream Yum
Coconut Ice Cream
Course dessert
Cuisine indian
Prep Time
5 minutes

Cook Time
20 minutes
Servings
quart
Ingredients
  • 1 15.5 oz . cans Coconut Milk of
  • cups Heavy Cream
  • ½ cup Milk (I used whole milk)
  • 2/3 cup Sugar (or to taste)
  • ¼ tsp Cardamom Ground
  • tbsps Corn Starch
  • coconut Toasted – for topping (optional)
Course dessert
Cuisine indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
quart
Ingredients
  • 1 15.5 oz . cans Coconut Milk of
  • cups Heavy Cream
  • ½ cup Milk (I used whole milk)
  • 2/3 cup Sugar (or to taste)
  • ¼ tsp Cardamom Ground
  • tbsps Corn Starch
  • coconut Toasted – for topping (optional)
Coconut Ice Cream
Instructions
  1. Whisk corn starch with 3tbsp of milk in a small bowl, set aside.
  2. Combine coconut milk, heavy cream, remaining milk and sugar in a heavy bottomed sauce pan. Heat on medium flame, stirring constantly until sugar melts. Bring the mixture to a boil.
  3. Lower the heat and slowly add the corn starch mixture in a steady stream, whisk continuously. Cook stirring continuously until the mixture thickens, about 3 minutes.
  4. Turn off the heat and add ground cardamom. Let cool, then refrigerate for at least 4 hours.
  5. Follow ice cream machine directions and churn the ice cream. Enjoy with toasted coconut sprinkled on top!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 27.

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