Kokos-iskrem

Coconut ice cream

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Kokosis

 

  • 100 g kokos
  • 140 g sukker
  • 1 dl kokosmelk
  • 3 dl fløte
  • 4 egg

 

Pisk eggedosis av egg og sukker. Pisk fløten til den er nesten stiv og bland inn kokos samt kokosmelk. Fold kokosblandingen inn i eggedosisen. Hell over i en iskremmaskin og følg bruksanvisningen for maskinen du bruker. Bruker du ikke iskremmaskin, heller du iskremblandingen over i en toliters plastboks med lokk, eventuelt to mindre bokser. La stå i fryseren i en snau time. Ta ut av fryseren og hell over i en bolle. Bland raskt med en miksmaster i noen sekunder. Ha deretter tilbake i plastboksen og inn i fryseren igjen. Gjenta dette en tre-fire ganger eller oftere til isen er fast. Det er viktig å gjøre dette for å unngå iskrystaller. Du kan også piske kraftig med en visp eller gaffel direkte i boksen.

Kokosis

 

 

  • 100 g desiccated coconut
  • 140 g sugar
  • 1oo ml coconut milk
  • 3oo ml whipping cream
  • 4 eggs

 

Mix the eggs and sugar in a bowl on high speed with a mixmaster until light and fluffy. Whip the cream in a separate bowl until it thickens. Blend in the coconut milk and coconut into the whipped cream. Carefully fold the cream and coconut into the egg and sugar. Now pour your ice cream mix into an ice cream machine and follow the instructions that come with your machine. If you don’t have an ice cream maker just pour the ice cream mix into a container measuring at least 2 litres. Leave in the freezer for about one hour, then take the ice cream out of the freezer and pour it into a bowl. Blend with a mixmaster for a few seconds and pour back into the container. Put the container back into the freezer. Repeat this 3-4 times or until the ice cream is firm. It is important to do this in order to avoid getting ice crystals in your ice cream. Voila! You have now made what is possibly the best ice cream in the world..

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