Kem Dừa (Vietnamese Coconut Ice Cream)

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   In a medium saucepan, whisk together the full-fat coconut milk, sweetened condensed coconut milk, granulated sugar, cornstarch, vanilla extract, and salt until well combined and the cornstarch is dissolved.

   Uns 3 min

2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to prevent sticking. Continue to cook for about 5-7 minutes, or until the mixture thickens slightly and coats the back of a spoon.

   Uns 7 min

   Nota de cuina: Do not allow it to boil vigorously, as this can cause the coconut milk to separate.

3. 3

   Remove the saucepan from the heat and let the mixture cool to room temperature.

   Uns 10 min

4. 4

   Once cooled, transfer the coconut mixture to an airtight container and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

   Uns 4 h

   Nota de cuina: Chilling the mixture completely is crucial for achieving a smooth ice cream texture.

5. 5

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-30 minutes, until it reaches a soft-serve consistency.

   Uns 25 min

   Nota de cuina: If you don't have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze, stirring every 30-60 minutes for 3-4 hours to break up ice crystals.

6. 6

   Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours, or until firm enough to scoop.

   Uns 2 h

7. 7

   Serve the kem dừa scooped into bowls or cones, garnished with toasted coconut flakes and crushed roasted peanuts, if desired.