Sunday, 10 July 2011

White Chocolate & Coconut Ice Cream

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Multicultural Inspiration from... family :)


"I feel like ice cream."
"We don't have any."
"I know... I could make some..?"
"It wouldn't freeze in time to eat it tonight."
"I know... I could make some for tomorrow night...?"
"Do you even know how to make ice cream?"
"I could Google it..."


This was the conversation that went on between Sous-Jeff and I on Friday night. Ice cream cravings are a killer. And they must be dealt with swiftly. On goes the computer and I click onto Google.




Dad discovered the ice cream attachment to mum's Kitchen Aid last summer, and has been making the most amazing ice cream ever since. Unfortunately, I didn't have the ice cream attachment, or the patience to make dad's super chocolate. I do, however, have some standard Kitchen Aid attachments, a spare $10, and just enough energy to get down to the super market and back. I also had possession of a recipe that would produce a batch of ice cream quite quickly and with minimal effort and ingredients. This, I had to try.


I adapted my ice cream recipe from this one found on the recipes.com.au website. I looooove the combination of any chocolate with coconut, and have really been enjoying the white chocolate lately, so I decide to stick with that combo.


All I needed to make it was:
  • a 395g tin of sweetened condensed milk
  • 600ml cream (I used 300ml light cream and 300ml standard cream)
  • 1/4 cup coconut rum
  • 1/4 cup dessicated coconut (I used 1/2 cup dessicated, 1/2 cup shredded - I told you I like coconut!)
  • 1/2 packet Nestle white chocolate melts, melted (I may have used 3/4 of a packet... and broke the rest of the packet up into smaller pieces to add in later...)

All you need to do is melt the chocolate in a heatproof bowl over simmering water...


... combine the creams, condensed milk and rum in a bowl...




... and then I put the flat beater attachment onto my Kitchen Aid, but I'm guessing you could just do this part with electric hand beaters (it'd just take a bit longer).




I also decided that putting the guard on would be a good idea, having an inkling that this process could get messy (and it did)...




... and I just left the Kitchen Aid to do it's thing for 15 minutes or so, until it was nice and thick like this!




Add in the melted white chocolate, white choc chips and coconut, and gently fold in...




... until it looks something like this...




... and pop it into a plastic tub and into the freezer over night!




With the ice cream freezing away, Sous-Jeff and I put on a dvd and fall asleep, almost forgetting about our little creation... Until about 10am the next morning when I simply cannot wait any longer and absolutely MUST try some!




I had my concerns, with this not being a "real" ice cream, made in a "traditional," proper fashion, but upon tasting a scoop of this creamy, sweet goodness, all of my concerns vanished. 





It scoops out relatively easily, and has the beautiful silky, creamy taste of the condensed milk (which I love), complementing the coconut and chocolate perfectly. I may have put a little too much chocolate in there, but that didn't bother me too much! Sous-Jeff on the other hand thought that it detracted from the ice cream a little.




I also discovered another fabulous add in to my ice cream - I had some left over egg whites from something else I'd made the afternoon before, and whisked them up with some sugar and some more coconut, baked them in the oven for 20 minutes or so, crumbled them up and added my newly made coconut macaroons to my ice cream - YUM!!!





Over to you lovely readers - if you could make any flavour ice cream, what would it be? And what would you top it with?

6 comments:

  1. "Over to you lovely readers - if you could make any flavour ice cream, what would it be? And what would you top it with?"

    I like to make Espresso ice cream with crushed-up chocolate-covered espresso beans in it. No topping necessary, though I suppose a chocolate drizzle would be good.

    This ice cream of yours looks heavenly!

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  2. Sounds perfectly silky and delicious!

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  3. What a fabulous first choice of flavour for the first time you made ice cream! If you think just putting it in the freezer and leaving it produces a silky ice cream, wait til you try out the recipe when it's had churn time... I'm sure it'll be even better! :)

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  4. It was delicious, and April - I plan on making another batch this weekend and leaving it in the Kitchen Aid to mix for a loooooot longer! Can't wait!

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  5. This looks fantastic! Hmm good question. I love making ice cream-probably more than eating it if you can believe that! :P

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  6. Hi Jess - do you want me to add you to the Melbourne Food Bloggers Facebook group? If so, email me your Facebook ID and I will add you (footscrayfoodblog@gmail.com)

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