After burning RM7.30 for 3 scoops of Sangkaya's coconut ice cream and then another RM10.50 for 4 scoops of the same just a day later (hah..hah...), I decided that enough is enough.It was time for me to officiate my new toy, the Snack Heroes ice cream maker, an advance birthday present from my auntie.
So I got down to business and found a recipe in the latest issue of Flavours magazine. The recipe is actually Candied Bitter Gourd with Coconut Ice Cream. Interesting but that would have to wait for another day.
Besides coconut milk, this recipe also contains cream and egg yolks. I was debating whether to follow or to omit the eggs and/or cream. But I decided to follow the recipe to a tee. Then maybe next time, I can make
This ice cream was churned yesterday. And today here it is. My first ever homemade Coconut Ice Cream. And my freshest post ever. I used fresh santan which I bought from Aeon. My ice cream has a wonderful coconut flavor and aroma.
Before scooping out my ice cream, I had to look for sprinkles. I know these are highly unnecessary but I wanted "revenge" for the lack of sprinkles in my Sangkaya ice cream.
Then I found these. There's a story behind it which I will save for another day.
These Oat Choco thingy didn't look like much. So pale and benign looking. I crushed them and had a taste. Whoohoo!! They are actually pretty good.
Then I went looking for more sprinkles and I found 2 Ferrero Rocher chocolates in the fridge and these got crushed too. There, nice sprinkles for my ice cream.
Then I remembered, hey! I have a young coconut in the fridge, chosen by my partner at Aeon just this very morning. And I went to get that and had it thinly sliced as part of my topping. Look at that.
And then I went on sprinkles overdrive.
Well, what can I say? The ice cream is so good. It is creamy, full of coconut flavor, mildly sweet and eaten with the sprinkles and the coconut flesh - AH! Heaven!
It would be unfair to compare this to Sangkaya's ice cream because Sangkaya's does not contain cream and eggs and is therefore much lighter. This one is creamy, just the way I like my ice cream to be. But having said that, I still like Sangkaya's ice cream. My next coconut ice cream will be made with just coconut milk.
I am feeling very satisfied right now having enjoyed 3 regular scoops of coconut ice cream with as much sprinkles as I like. It was a truly enjoyable experience, and I forsee myself churning out more ice cream. That's right folks, I have just torpedoed my diet yet again. Sigh.........
Coconut Ice Cream
Recipe source : Adapted from Flavours September 2015 (page 47)
- 6 egg yolks
- 25 sugar
- 300ml coconut milk
- 200 ml cream
1. In a mixing bowl, whisk egg yolks and sugar. Set aside.
2. Put coconut milk and cream in a saucepan over low heat and stir. Do not boil.
3. Once the mixture is hot, with small bubbles appearing at the side of the saucepan, remove from heat.
4. While whisking the egg yolk mixture, pour the hot liquid slowly into the egg mixture.
5. Then pour back the mixture into the saucepan and keep stirring over low heat until the mixture thickens and coats the back of a spoon.
6. Remove from heat and pour into another container to cool.
7. Cover the mixture with cling wrap, making sure the cling wrap is in contact with the surface of the mixture to prevent formation of a skin.
8. Once cool, place in the fridge to chill before churning with an ice cream machine for 40 minutes (please follow manufacturer's instructions).
9. Transfer ice cream into an air tight container and freeze.