Monday, September 16, 2013

An amazing coconut ice cream!

This dessert is inspired by one of my many trips to the British Virgin Islands. I have never forgotten that delightful and heavenly coconut ice cream that was discovered on the tropical island. My family and I enjoyed this dessert as frequently as we could in our short time. Since then,nothing has compared. I have dreamt about this amazing delight. Once I learned how to make ice cream, I had to recreate it. Every time I eat it, it takes me back to that mountainous island. I am transported back to the white sand beaches, dirt roads and the smell of salt in the air. Create this wonderful dessert and let it deliver you to the beautiful island. It is well worth the trip!

Goats Milk Coconut Ice Cream


Serves: 4-6           Cook Time: 15 min        Prep Time: 10 min

  • 2 cups plus 2 Tablespoons goats milk
  • 1 cup heavy cream
  • 1/2 Cup grated coconut (preferably organic)
  • 1/2 Cup sugar
  • 1 Tablespoon corn syrup
  • 2 Tablespoons goat cheese
  • 1 Tablespoon cornstarch
  • 1/4 cup coconut toasted for garnish


Cream mixture
Churning Ice Cream
In a small sauce pan, heat up 2 cups goats milk, heavy cream, sugar, corn syrup and coconut. Heat until boiling and boil about 2 minutes. Meanwhile, combine cornstarch and 2 tablespoons goats milk. Add this slurry to heated goat milk mixture and cook until slightly thickened. Remove from heat. Take some of the hot mixture and mix in with goat cheese. Then add this back in to the rest of milk mixture. Cool down and then freeze according to ice cream maker instructions. Pack in a plastic container and freeze. Place plastic wrap over top of ice cream and freeze. To serve, top with toasted coconut shavings. It would also be grate drizzled with dark chocolate fudge. Enjoy!

Delicious Coconut Ice Cream

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