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Ice Cream Recipes
Passionfruit Coconut Gelato Recipes
INGREDIENTS
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2 cups milk
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2 x 270ml cans Ayam coconut cream
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6 eggs
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1 cup caster sugar
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1 cup passionfruit pulp
PREPARATION
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Combine milk, coconut cream in a saucepan
and heat moderately. Stir over 5 minutes and remove from
heat.
-
Use an electric mixer, add eggs and
sugar and beat for high speed until it blends well with
pale and thick substance.
-
Pour in warm milk mixture and whisk
constantly. Then get back the mixture into pan and stir
over medium heat for about 6 to 8 minutes.
-
Remove from heat and allow it cool.
Pour the mixture in airtight container. Set to cool and
freeze for about 5 to6 hours.
-
Transfer the mixture into food processor
and allow smoothing. Stir in passionfruit pulp and spoon
into 5 cup capacity container.
-
Cover the surface with plastic wrap
and foil and freeze overnight.
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