Coconut-redcurrant ice cream
5 servings
40 minutes
Coconut-red currant ice cream is a delicate treat inspired by Italian traditions. Its refreshing taste combines the exotic sweetness of coconut with the light tartness of red currants, creating harmony between creaminess and fruity freshness. The addition of rose water gives the dessert a refined floral note, while natural vanilla enriches the aroma. This ice cream makes a wonderful ending to a summer dinner or an exquisite treat for a special occasion. Thanks to its composition, it not only delights the palate but also refreshes, filling every moment with refined enjoyment.
1
Dissolve starch in 100 ml of coconut milk.
- Cornstarch: 4 teaspoons
- Coconut milk: 400 ml
2
Pour the remaining milk into a small saucepan, add vanilla seeds, stir, place the mixture over medium heat, bring it close to a boil, add 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
- Vanilla pod: 1 piece
3
Before freezing, combine the coconut base with red currant jelly and rose water, pour it into the ice cream maker, and freeze according to the instructions.
- Redcurrant jelly: 200 g
- Rose water: 0.5 teaspoon
4
If there is no freezer, pour the mixture into an ice cream container, place it in the freezer, and stir its contents every 20-30 minutes until it freezes.
