Refreshing easy recipe for ice cream – White Chocolate, Coconut Ice-Cream.
Serves 4
Ingredients
75g White Chocolate (we used Mortimer White Couverture Powder for this recipe)
2 eggs, separated
50g caster sugar
200ml coconut cream
Method
• Heat the white couverture powder in a bowl over a pan of simmering water, then stir until melted and smooth.
• Mix the coconut cream with the Malibu until smooth.
• Stir the white couverture into the coconut cream.
• Beat the egg yolks with the sugar until pale and thick.
• Then beat in the coconut mixture.
• Whisk the egg whites until they form firm peaks.
• Beat 1 tablespoon of the egg white into the coconut mixture, then fold in the rest of the egg white.
• Freeze, preferable overnight, to allow the flavours to develop.
• Put in the fridge for 20 minutes to soften before serving.
