With the coconut ice cream recipe you can savor all the tropical taste by preparing a fabulous ice cream at home to enjoy with family or friends.
Basic ingredients
- Frutta 100 (Creamy SDL) 100 g
- Sugar 250-270g
- Dextrose 20/30g (Optional) If used, reduce the dose of classic sugar
- Water 1 liter
- Coconut Pasta 170g
Hot preparation
- Mix the Fruit Base 100 c.f. with sugar.
- Pour the milk into the pan or pasteurizer and begin the heating phase, stirring occasionally.
- When the temperature of the milk reaches around 50°C, add the base and sugar mixture previously obtained and mix continuously to achieve an excellent amalgamation of the contents.
- Heat the mixture to 85°C.
- During the cooling phase, from 85° to 75°C, add cream if desired.
- Cool the pasteurized Base to +4°C (the Base can be stored for a maximum of 3 days), then it is recommended to leave it to mature for approximately 6 hours.
- Flavor the Base with the Coconut Ice Cream Paste, then mix in the ice cream maker.
Cold preparation
The base can also be prepared cold. Let it rest for about 30/40 minutes before creaming.
