I created this dessert for my last class in cooking school. We had to prepare a dessert with a four-course meal that we completed before we move into the situation further. We had to get out of the hat, the positions we were able to be classified to prepare for, and in a slotted period. We knew that we make a dessert, and no items were allowed to bring into the class that we wanted to use, within reason. I decided to bring in rock salt, coconut milk and shredded coconut. We always hadfresh ginger, nutmeg and sugar available, so I knew that I had that I have available for each dish. I am very much believe that my teacher had me dessert coconut-shell, through it ate every last bite, and I have a perfect result.
This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I share this recipe with you!
Ingredients you need:
1 can coconut milk (or) 16 ounces
1 / 4 teaspoon freshGinger
1 / 2 cup shredded coconut
1 / 8 teaspoon nutmeg
1 / 4 cup sugar - you can go much lower on the sugar market, if you will. Adjust it to you. Taste If you remove it completely, is an option. You can use a sugar substitute, but follow the instructions on the box.
2 cups of rock salt
4-5 cups of cubed or crushed ice.
4 small bowls
2 Large zip lock bags
1 bowl
You are now ready to make your ice cream. Add aBowl of coconut milk to 16 ounces. It's always good to shake the can of coconut milk before using to open it, go back up the fat coconut milk solids added to the liquid. It will mark the tenth, and cut a piece of ginger, peel and then cut and a paste, and paste it into the milk. Add nutmeg and sugar, and give it a good mix. You must taste, so they taste component that you want. If you add more nutmeg, ginger, or would want now is the time,do.
If you are diabetic, you could use a sugar substitute, sugar, or use at all. I have not tried, without sugar, so I would be interested in any feedback on this topic. But I think it would work.
You must now start ready for the fun. You can of coconut meat before or after. Simply take a small frying pan, and add your coconut to a pan over high heat to med-med and throw until they are golden brown. Remove from pan and save for topping the finished ice creamCream later.
Write a milk-cream mixture to the first ZIP LOCK bag and make sure it is sealed very well. If you work around a rubber band to make it out to keep this flutter is a good thing. In your second bag you add to the half of rock salt, and half of ice on the bag. The following display your 1st Zip-Lock bag with the milk mixture, and then the rest of the ice and rock salt. They will then let the children play when we help you out.
This is best done outsidein an area that will not matter if things get a little out of hand. You need to press hard for about 5-10 minutes, or until the milk begins to shake a frozen solid. They are then removed from the bag of ice and rock salt. Mix very gently dab with cold water and dry. Immediately, the semi-frozen mixture put into the dish, and in the freezer for about 5-10 minutes. Remove from freezer and add your roasted coconut to the top and dig in.
I love this recipe, andIt is a lot to be fun. It is also one of the best desserts that I have ever eaten so well.
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