PARAMIN STYLE COCONUT ICE CREAM
List of Ingredients
One dry coconut
One and a half tins of condensed milk
One tin of evaporated milk
Two cups of heavy cream
Two tablespoons of custard powder
One teaspoon of mixed essence
Four tablespoons of granulated sugar
Salt to taste
Equipment
Ice cream freezer/mixer
Preparation
Break open the coconut and scoop the flesh away from the shell
Grate the coconut flesh then using a strainer squeeze the milk into a large bowl
Pour the evaporated milk into a cooking pan add the sugar and salt and heat on the stove, do not boil
Mix in the custard powder with the heavy cream and pour into the heated cooking pan
Continue to stir until the custard is cooked, the mixture will become thick and smooth
Remove from the stove add in the rest of the ingredients stirring until the batch has an even consistency then set it aside to cool
Once cooled pour the liquid into the ice cream freezer/mixer pail do not fill as the liquid will double its’ volume as it is transformed into ice cream.
Follow the ice cream freezer/mixer directions and you should have real homemade coconut ice cream in about thirty minutes.
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