If you have tasted the original tender coconut ice cream. You will not be able to tell the difference. It is SOO GOOD !
The is a slight glitch at 3.44 - 4.05 Sorry for that !! (You can just forward those 15 seconds) Love you for understanding. Chotu mistake & Excitement ka combination
Ingredients-
Tender coconut malai (from 2 coconut yields, divided)
1 cup milk powder
1 cup chilled milk
1 cup cream( top thick part of Amul Fresh Cream after refrigerating it)
A little more than 1/2 cup sugar
1 tbsp coconut milk powder
Method-
Mix together all the ingredients along with 1/2 of the tender coconut malai in a blender jar and pulse until smooth.
Transfer into a container and cover with a cling wrap, while touching it on the surface of the icecream.
Freeze for 5-6 hrs.
Post 5-6 hrs, loosen it out, cut into small pieces and blend once again. This is to ensure the removal of all the ice crystals and make your icecream super creamy.
Chop the remaining malai, add into the blended mixture and transfer it all back into the freezing container. Cover it up with the cling wrap and freeze for another 3-4 hrs.
Remove, scoop out and enjoy!!
Vishesh Tippani-
Ensure to leave some space on the top of the freezing container.
While, putting the cling wrap its surface must touch the icecream base. This prevents any air incorporation and formation of ice crystals.
While making a homemade icecream, always freeze it 7 to 8 hours and then blend it using a high speed mixer and freeze for another 5-6 hours.
This helps in breaking the ice crystals formed, resulting in tastier and creamier end results.
Don’t put too much pressure on the cling film. You can directly eat ice cream after freezing but next step will give good results.
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