COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
TOASTED COCONUT ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, sweetened condensed milk, coconut milk, coconut flakes
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large bowl, whip the cream until soft peaks form.
- Add the condensed milk and coconut milk, then whip until smooth.
- In a pan over medium heat, toast the coconut until browned, stirring constantly.
- Fold the toasted coconut into the cream mixture.
- Transfer the mixture to a baking pan or bowl, then freeze.
- Enjoy!
Nutrition Facts : Calories 1047 calories, Carbohydrate 80 grams, Fat 84 grams, Fiber 4 grams, Protein 14 grams, Sugar 72 grams
SAFFRON ICE CREAM
Steps:
- Over medium heat, bring milk to a low boil with saffron threads in it. Once it boils set it to simmer, cover and let it sit for 30 minutes.
- Allow milk to cool off a bit. You can just transfer it to a bowl or stick in the fridge for 5 to 10 minutes.
- In a mixer combine the saffron infused milk, sugar, and salt. Mix until sugar dissolves.
- Add the heavy cream and vanilla, mix until well blended.
- Cover this and stick in the fridge for 1 to 2 hours.
- Now transfer this liquid to your frozen ice cream maker bowl, set it on the ice cream maker stand, and turn on for 15 to 20 minutes.
- You can eat it right away or pop it in the freezer. Just remember to take it out 5 to 10 minutes before serving.
- Serve with a smile!
Nutrition Facts : Calories 258 kcal, Carbohydrate 23 g, Protein 2 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 68 mg, Sodium 261 mg, Sugar 21 g, UnsaturatedFat 6 g, ServingSize 1 serving
COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
COCONUT SAFFRON ICE CREAM
adopted from http://www.davidlebovitz.com/archives/2008/09/quick_coconut_ice_cream_with_saf.html VERY easy, Very Tasty!
Provided by maison.wenchi
Categories Frozen Desserts
Time 10m
Yield 1 pt, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium-sized saucepan, bring all the ingredients to a boil.
- Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
- Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.
Nutrition Facts : Calories 327.6, Fat 27.8, SaturatedFat 20.8, Cholesterol 54.4, Sodium 52.2, Carbohydrate 19.8, Fiber 1.6, Sugar 17.1, Protein 2.8
PERSIAN ICE CREAM (BASTANI)
This Persian saffron ice cream will blow your mind away. The combination of saffron, rose water, cream, milk and pistachios is so fragrant and irresistibly delicious. An easy treat to wow a crowd!
Provided by Roxana Begum
Categories Dessert
Number Of Ingredients 10
Steps:
- Dissolve corn starch in ½ cup milk and stir well until smooth.
- Take the remaining milk and sugar in a large saucepan and bring it to a boil over medium high heat.
- Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath.
- Using a small mortar and pestle, grind the saffron with a pinch of salt until it is a fine powder. Dissolve it in the rose water and let it soak for 15 to 20 minutes.
- Stir in saffron-rose water, heavy cream and vanilla until well combined.
- Chill the mixture in refrigerator for several hours/overnight or over an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Add the pistachios in the end just when the ice cream is starting to set. Check note below about cream chunks.
Nutrition Facts : ServingSize 0.5 Cup, Calories 176 kcal, Carbohydrate 15 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 25 mg, Fiber 1 g, Sugar 13 g
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