As usual the heat has been ruthless this summer, and we are reaching for cooling foods and drinks every day. None of us would say no to ice-cream on a hot summer day, This year I decided to make coconut ice cream at home, this recipes requires only a few ingredients and the end result is a lovely and refreshing ice-cream with a rich coconut flavor.
14 oz can sweetened condensed milk
2 cups chilled heavy cream
14 oz can of coconut milk
¼ tsp salt
1 teaspoon coconut extract/essence
½ cup flaked/desiccated coconut (optional)
150 gm bittersweet or semi-sweet chocolate, chopped (optional)
1) Mix everything together (except the chocolate) and beat the mixture lightly either with a hand whisk or in a blender.
2) Pour in to the container of ice cream maker and freeze according to the manufacturer’s instructions.
3) If you want to add chocolate, while the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth.When the ice cream is nearly frozen, after about 15-20 minutes of churning, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix.
4) Transfer the ice cream to a freezer-safe container. Remove from freezer about 10 minutes before serving.
If you don't have an ice cream maker then simply mix everything together (except the chocolate chips) and beat the mixture lightly, stir through the chocolate chips, put it in a container and leave it in freezer to set. Put this container into Freezer. Every 20 minutes take the container out of the freezer, and mix it really well with a fork, or whisk. Make sure to break up any ice pieces into small bits and incorporate air into the mix for a creamier ice cream. Once the ice-cream is almost frozen you can scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. After 2 - 3 hours you should have your ice cream ready.