COCONUT ICE CREAM

Identity Card of the Recipe

238 KCal Calories per serving

Ingrediants

200 ml of coconut milk
200 g of cooking cream
300 ml of pasteurized whole milk
150 g of sugar
25 g of dextrose
4 g of Aglumix
14 g of inulin
70 g of coconut flour

Materials Needed

Ice cream maker
Bowls
Small saucepan
Food thermometer
Whip
Spatula

Preparation

In a saucepan, pour the coconut milk, cow's milk, sugar, dextrose, inulin and cooking cream. Mix thoroughly with a whisk and bring to the heat while maintaining a moderate flame.

Short review
Inulin is a soluble fiber which, added to ice cream, allows to reduce the amount of fat while maintaining a good creaminess. In addition, this fiber is slightly sweetener and enhances the flavor of the ice cream.
Aglumix® is a powder composed of mono and diglycerides of fatty acids, guar gum and carob seed gum which acts mainly as a stabilizer and thickener for ice cream.
Dextrose, on the other hand, is a sugar that is widely used in making ice creams because it greatly lowers the freezing point of the water contained in the mixture, preventing the formation of ice crystals.

Before adding Aglumix®, bring the mixture to a temperature of 45 ° C: in this way, it will be easier to disperse the thickener.
Proceed with heating the mixture until it reaches 85 ° C, the temperature at which the mixture is pasteurized: in this way, the ice cream will be preserved at its best. Turn off the heat and add the grated coconut pulp. Mix thoroughly.
Let the mixture rest first at room temperature, then in the refrigerator. During the cooling phase it is recommended to stir the mixture from time to time.

Did you know that
The ideal would be to let the mixture cool for 6-12 hours: in this phase (called the maturation), the hydration of the solid ingredients is favored and the risk of the formation of crystals during the subsequent freezing phase is lowered.

After the mixture has completely cooled, proceed with the preparation of the ice cream by pouring the mixture into the ice cream maker. Leave to stir for 15-20 minutes, according to the characteristics of the ice cream maker.
Place the ice cream in the freezer for an hour and serve with coconut pulp and slices.

Alice's comment - PersonalCooker

and now comes the fun! How to bring the Caribbean into our homes? Relax on the sofa at home, open the windows, turn on the fan, close your eyes and taste this fabulous coconut ice cream !! If you want, imagine a sweet company with a nice Californian surfer!

Nutritional values and Health Comment on the recipe

Coconut Ice Cream is a very energetic spoon dessert (therefore to be excluded in the diet of overweight subjects), with a caloric prevalence of the lipid type. Carbohydrates are abundant, mainly derived from added sucrose; proteins are scarce. The breakdown of fatty acids is in favor of the saturated ones and, even if the cholesterol is low while the fibers are abundant (including inulin), this characteristic makes it unsuitable for feeding against hypercholesterolemia. The abundance of sucrose makes coconut ice cream an unsuitable food also for the diet against diabetes and hypertriglyceridemia.
The average portion of Coconut Ice Cream is about 30-40g (70-100kcal).