coconut ice cream

Hello, I want to share with you a coconut ice-cream recipe that I find fantastic! You have to have an ice-cream machine for the best results.

Technically it is a sorbet, not an ice cream, meaning it doesn't contain milk or lacto-derivatives.

Let's start from making the coconut milk. Take a coconut, remove the shell, put aside any water inside. Peel the coconut with a potato peeler (or a sharp knife, no don't use your razor!), and whisk it with a powerful immersion blender, adding 700 grams of cold water. Try to crumble the nut as much as possible. Cover with film and put into the fridge for two days. Filter the water, pressing well. You can now throw the remaining coconut pulp, it has no more taste in.

Now for the sorbet.

Ingredients

• Coconut "milk", 500 grams
  
• Water, 237 grams (you can use the coconut water if you still have it)
  
• Sugar (sucrose), 190 grams
  
• Dextrose, 60 grams
  
• Soy lecithin, 10 grams
  
• locust bean seeds flour, 3 grams
  
• 70% Dark chocolate (optional), 50 grams
  

Preparation
In a saucepan add all the dry ingredients (that is leave out the coconut milk, water and chocolate) and mix them together. Then add the water and bring almost to the boil so as to obtain a syrup. Mix well with the blender.

After letting the syrup cool, add the coconut milk and blend very well, then let ripen in the refrigerator for at least 5 hours.

Turn on the ice cream maker and pour the coconut mixture and let it go for 40-50 minutes, when the sorbet is almost ready in a double boiler (or in the microwave oven) melt the chocolate and then pour it in drops, so that the cold immediately solidifies the chocolate.

Enjoy! Let me know if you make it.

The recipe is freely based on this one:
http://www.jopistacchio.it/sorbetto-cocc...cciatella/

That sounds delicious PannaCrema! I have an ice cream maker so I'm definitely going to try this one. I wonder where i can get some dextrose, soy lecithin and locust bean seed flour though...

I wonder where i can get some dextrose, soy lecithin and locust bean seed flour though...

Dextrose is heavily used in serious pastry and ice-cream making, and also in beer brewing. While it is chemically the same thing as the glucose, a monosaccharides sugar, some people call "glucose" what is actually "glucose syrup", which is glucose/dextrose but with added water. Usually in glucose syrup labels you read its DE, that doesn't mean Double Edge but Dextrose Equivalence. So if you find some glucose syrup which is, for example, 38DE, it means that 100 grams of that syrup corresponds to 38 grams of dextrose, so you should make the right proportions. Anyway, use dextrose and you're right, here's some sources on ebay:
http://www.ebay.com/sch/i.html?_from=R40...e&_sacat=0

or Amazon:
https://www.amazon.com/s/ref=nb_sb_noss/...s=dextrose




Regarding the soy lecithin, I find it in any supermarket here:

[Image: lecitina-di-soia-300x199.jpg]

It is a yellowish powder, it works as an emulsifier, such as egg yolk, but in this recipe, as with many sorbets, there's no eggs.

Locust bean seed flour (or gum) is a thickener, and it is sold in 1kg bags and will last you a lifetime, since in an ice-cream recipe you use only 3 grams.
[Image: carruba.jpg]
Warning: You want the seed flour, not the whole locust bean flour, which would gave a bad taste to your preparation.

You can find it here:
http://www.ebay.com/sch/i.html?_from=R40...m&_sacat=0

and:
https://www.amazon.com/s/ref=nb_sb_noss_...t+bean+gum


Do it, if you get the ingredients I'll post more recipes to make delicious ice-creams

Thanks Marco! If your ice cream is anywhere near as good as your soap, I should be in for a real treat!