When the whole world is on a temporary pause and we cannot go on vacation. What do we do? We make our own tropical staycation with coconut ice cream. I decided to figuratively pop champagne bottles to open up this Memorial Day weekend with this homemade ice cream. Most of us are still stuck indoors and havenāt traveled for a while. We can still use our imagination and pretend we are in Hawaii, Bali, Thailand or anywhere with beautiful palm trees!
Check out my recipe below.
Ingredients:
Coconut cream mixture (1)
- 1 cup full fat coconut cream
- 1 tbsp cornstarch
- 1/4 cup toasted unsweetened coconut shreds
Egg mixture (2)
- 3 egg yolks
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- A pinch of salt
Whipped cream
- 1 cup chilled heavy cream (above 35% fat)
- 1 tbsp lemon juice
Instructions:
- Simmer (1) over medium low heat on a pot or saucepan. Once the mixture starts bubbling on top, remove the heat and let it rest for at least 10 minutes
- Whisk (2) in a bowl until the sugar completely dissolves
- Bring (1) back to medium heat and constantly stir with a wooden spoon for about 3 minutes
- Turn the heat to low, one hand slowly drizzles (2) to (1), another hand quickly stirs (1) to avoid the eggs from scrambling
- Continuously stir for about 5 minutes until the mixture get thicker in order to coat the back of the wooden spoon (if the mixture isnāt thick enough, continue the process for 2-3 minutes)
- Remove the heat and strain the mixture to a large bowl over ice water to quickly chill (3)
- In another mixing bowl, whisk the heavy cream with lemon juice to stiff peaks
- Fold the whipped cream into (3)
- Pour the end product to an airtight container
- Freeze the ice cream at least 8 hours and let it sit at room temperature for about 5 minutes before scooping
- Enjoy the ice cream with sticky rice, sweet corn and toasted coconut shreds
