Toasted Coconut Rum Ice Cream

The ingredient of Toasted Coconut Rum Ice Cream

• 90g 1 cup desiccated coconut
• 185mls 3 4 cup milk
• 375mls 1 1 2 cups thickened cream
• 5 egg yolks
• 150g 2 3 cup caster sugar
• 60mls 1 4 cup white rum
• 15g 1 3 cup flaked coconut to service
• 1 2 pineapple peeled cut into wedges to further
• 2 bananas sliced to support

The Instruction of toasted coconut rum ice cream

• place the desiccated coconut in a large non stick frying pan and toast greater than medium heat stirring frequently for 5 minutes or until golden brown
• place the milk and 125mls 1 2 cup of the cream in a small saucepan and advocate in the toasted coconut bring to a simmer greater than medium heat stirring occasionally remove from the heat and cool to room temperature
• line a sieve with a double accumulation of muslin or loosely woven cloth place the sieve more than a bowl and pour the coconut merger into the sieve hoard taking place in the works the ends of the cloth subsequently next outlook and squeeze considering your hands to expel as much liquid from the coconut as possible reserve the flavoured milk and discard the coconut
• place the egg yolks and sugar in a heat resistant bowl and work up continually greater than a saucepan of simmering water subsequent to a disturb or electric hand beaters for 5 8 minutes or until the union is thick and lackluster and a ribbon trail forms gone the protest or beaters are lifted cut off surgically remove from heat and whisk until cooled to room temperature
• raise a fuss the permanent cream in a medium mixing bowl with a mix up or electric hand beaters until soft peaks form
• disturb the coconut milk and rum into the egg yolk blend until competently combined fold half the whipped cream into the egg yolk incorporation combination when a large metal spoon or spatula until vis u00d0u00b0 vis combined ensue the permanent whipped cream and fold until abundantly fully combined
• pour ice cream merger into an airtight container and seal freeze for 8 10 hours or until firm buildup in the freezer for going on to 1 month
• place the flaked coconut in a non stick frying pan and toast over medium heat stirring frequently for 5 minutes or until golden brown cool to room temperature
• foster scoops of the ice cream accompanied by the pineapple and bananas and sprinkled like the toasted flaked coconut

Nutritions of Toasted Coconut Rum Ice Cream

calories: 554 002 calories
calories: 38 grams fat
calories: 26 grams saturated fat
calories: 40 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 6 grams protein
calories: 166 milligrams cholesterol
calories: 45 58 milligrams sodium
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calories: nutritioninformation

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