Cheesecake-coconut ice cream

Käsekuchen-Kokosnuss-Eis
Zeit
45 m
Schwierigkeitsgrad
medium
Personen
4

Already two years ago I bought an ice cream maker for my KitchenAid. I love ice cream, so I thought, it would be lovely to make it for myself.

Starting my research for interesting recipes, I was really stunned, that most call for 10 egg yolks. I instantly knew, that I would never make one of these recipes. So I didn’t use my ice cream for almost one year. Then I tried a few recipes with cream and fruit, but I still wasn’t completely happy.
This summer I started a new research and found some very interesting recipes, using coconut milk instead of cream, and I had to try this. A few tryouts later I found the perfect ice cream base for me. It is this recipe from Ashley from edible perspective. I added a few things to create the cheesecake flavour.

Ingredients

  •  2 cans coconut milk (NOT light!!)
  • 1/3 cup brown rice syrup
  • 1/3 cup raw cane sugar
  • 2 tbs natural vanilla flavour
  • 1 Tbsp arrowroot starch
  • juice and zest of 1 large lemon
  • 1 1/2 Tbsp Vodka
  • 1 pinch salt
  • 2-4 cookies (I used Digestive)
  • compote from blackcurrants (optional)

The ice cream mixture should be really cold when putting it in the ice cream maker, so it makes a lot of sense, to prepare the mixture the day before you make the ice cream. Also you have to put the bowl for your ice machine into your freezer.

So the day before, pour the coconut milk into a saucepan, take a few spoons aout and mix them thouroughly with the arrowroot starch, then pour back into the saucepan.
Add all the other ingredients: the lemon juice and zest, the vanilla flavour, the sweetener and a pinch of salt. Bring to a soft boil, stirring occasionally and let boil for about 5 min. It should thicken a bit. Let cool to room temperature, stir occasionally to avoid forming a skin. As soon as it is cool, add the vodka and transfer to a bowl that fits into the fridge. Cover the surface with clingfilm, again to prevent a skin, and put in the fridge.
If you want to use a black currant compote, just cook 2 handful of blackcurrants with 2 Tbsp of sugar until soft, breaking the berries with a spoon. The day after, prepare your ice cream maker, pour the mixture into the bowl and start churning. As soon as your ice cream is finished (mine takes usually 25 min) add the crumbled cookies and churn one last time. Transfer to a container that can be frozen.
If using the blackcurrant compote, pour a few tablespoons on top and swirl them with a spoon or a knife. Smoothen the surfacer and press clingfilm on top. This prevents ice crystals from forming. Cover with the lid and freeze for 4-5 hours.If you want to eat the ice cream, you should take it out of the freezer a few minutes before, then it is better scoopable.

Käsekuchen-Kokosnuss-Eis

 

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