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ALMOND PRALINE AND COCONUT ICE-CREAM

Serves 6

 

 coconut-cream-400

INGREDIENTs

  • 7 egg yolks
  • 2/3 cup caster sugar
  • 1 can AYAM Coconut Cream 400ml
  • 600ml cream
  • 130g almond praline, coarsely chopped

MIXING

To begin, combine the sugar and the egg yolks in a small bowl and beat with an electric mixer until creamy.

 

Then add the coconut cream and the cream and beat until combined.


Pour the mixture into a saucepan, and stir over low heat for about 4 minutes, until the mixture coats the back of a spoon.

Pour it into a bowl and we add the praline and mix. Place the bowl into the freezer for 1 hour, until the mixture becomes semi-frozen; stir occasionally.

 

After one hour, whisk the mix again until smooth.


Return it to the freezer until mixture is semi-frozen, and re-beat a second time.

 

Finally, freeze the praline until firm (not hard frozen).


PRESENTATION

When firm, scoop the ice-cream into serving bowls and serve immediately!

Sprinkle with crushed almond. This ice-cream looks and taste amazing.

Tags: _ Coconut lovers_ East meets West_ Dessert_ All recipes

 

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