Coconut ice cream with almonds, coconut flakes and Raffaello candies
4 servings
30 minutes
Coconut ice cream with almonds, coconut flakes, and Raffaello candies is a true delight for lovers of delicate desserts. Italian cuisine is renowned for its refined sweet treats, and this recipe embodies elegance and flavor. The gentle combination of cream and coconut milk provides a velvety texture, while the sweet flakes and aromatic almonds add a delicate crunch. Raffaello candies, with their signature coconut-almond flavor, make this dessert even more exquisite. The ice cream has a soft, creamy taste with light nutty notes, leaving a pleasant coconut aftertaste. It is perfect for a summer treat or as an elegant finish to a romantic dinner that can surprise and delight even the most discerning gourmets.
1
Dissolve starch in 50 ml of milk and let it sit for a couple of minutes.
- Cornstarch: 4 teaspoons
- Coconut milk: 400 ml
2
In a saucepan over medium heat, mix the remaining milk, cream, salt, and sugar, bringing it close to a boil. Pour in the starch milk and cook, stirring constantly, until thickened to a milk jelly consistency. Remove from heat, cool to room temperature, and refrigerate overnight.
- Coconut milk: 400 ml
- Coconut cream: 250 ml
- Salt: pinch
- Sugar: 140 g
3
Freeze in the freezer for ice cream according to the instructions, adding chopped peeled almonds, coconut flakes, and pre-cut quartered Rafaello in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours to firm up.
- Peeled almonds: 30 g
- Sweet coconut flakes: 30 g
- Rafaello Candies: 6 pieces