Coconut ice cream/how to make evaporated milk
Last week I bought a cookbook on Mexican, South American and Caribbean food - I have spent the week marking all the recipes I want to try - I even took it to work to read in my lunch hour. Below is one of these recipes. It was easy to make and tastes smooth and creamy. I make my ice-cream in the KitchenAid ice-cream bowl, and it created 2 litres of ice-cream. I bought a tub of ice-cream the other day and it was around $7.00, this is free of anything artificial and much cheaper and tastes far better!
COCONUT ICE CREAM
- 400g evaporated milk (recipe below if you want to make it yourself)
- 400g condensed milk (I used a 397g can and it was fine) (homemade version: link)
- 400g coconut milk (I used coconut cream)
- 1 tsp vanilla essences
- freshly grated nutmeg
If using an ice-cream maker: Mix the ingredients in a jug, chill in freezer for 30 minutes, pour into the ice-cream maker and churn as directed (mine took 20mins to thicken).
Making by hand: blend the ingredients thoroughly. Place the bowl in the freezer and chill for about 1-2 hours until semi-frozen. Remove from freezer and whisk the mixture vigorously until it is light and fluffly and almost doubled in volume. Pour into a container and freeze.
HOW TO MAKE EVAPORATED MILK
- 2/3 cup non-fat dy milk powder
- 3/4 cup water
Mix the water and the milk powder together, then use as you would a can of evaporated milk. Evaporated milk is fresh milk with about 60% of its water content removed.