I'm going to be making my first coconut milk ice cream tonight, I've been totally addicted to ice cream the last few months & I simply couldn't continue with all the dairy & sugar so took the plunge and bought a decent ice cream maker (w/ built in compressor)
So i'm going to blend 2 cans coconut milk, 3 bananas, 6 egg yolks, some ground vanilla bean and a bit of honey, then throw it in the machine & see what happens
Any tips for getting a smooth swirly texture?
asked byRobert_13 (777)
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on May 02, 2014
at 01:18 PM
If you don't mind adding some honey, it will help the texture. It's an invert sugar so it lowers the freezing point -> easier to scoop + less crystallization. Alcohol has a similar effect. A tablespoon or so of vodka can help.
You can also try adding some bloomed (hydrated) gelatin. It acts as a stabilizer and gives a smoother texture, but it can be overdone.
I recently made some mango coconut milk ice cream and it's pretty good! Just mango blended with coconut milk, honey and some vanilla extract. It is scoopable from the freezer. When I tried to make ice cream in the past, I think the lack of sugar was what made it freeze like a brick :-) Between the mango and the honey, this batch had enough to maintain a good texture.