Summer is coming, leave the oven aside and come to a cold world!
|Nestle whipped cream||250ml|
|Original coconut juice||280ml|
|Fine sugar||150 grams|
|Vanilla extract||2 grams|
The original coconut meat is 280 grams of pressed coconut milk (without coconut water) plus 40 grams of fine granulated sugar.
3 egg yolks, 110 grams of granulated sugar, 400ml of milk all poured into the milk pot and stir well
Heat on low heat and keep stirring, until the liquid in the milk pan starts to boil after heating, and leave the fire immediately (pay attention to the heat, do not over cook)
Immediately after leaving the fire, pour all the snow cream and stir evenly (to prevent the remaining temperature from continuing to heat)
Then add vanilla extract and a little salt, stir and wait for thorough cooling (no vanilla can be omitted)
After cooling, pour the coconut milk refrigerated in the first step and stir with an eggbeater to put into the refrigerator to freeze and freeze
After the ice cream freezes until it starts to freeze, take it out, whipped it with an electric whisk for a while, and put it back in the refrigerator. After that, take it out every half hour and whipping it, repeat this process more than 4 times, then freeze the ice cream completely, and the ice cream is ready.