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easy &quick

Coconut Gelato

QimiQ Benefits

  • Variable creative possiblities
  • Longer presentation times
  • Creamy indulgent taste with less fat

Minutes

15

Difficulty

easy

Coconut Gelato
Coconut Gelato

Ingredients

For 2000 g

  • 300g

    QimiQ Whip Pastry Cream

  • 690ml

    Milk

  • 240g

    Sugar

  • 70g

    Dextrose

  • 6g

    Ice cream stabilizer Cremodan 30

  • 2g

    Salt

  • 690g

    Coconut puree

Preparation

  1. Place the QimiQ Whip, milk and sugar in a saucepan and heat to 50° C.
  2. Mix the dextrose, salt and ice cream stabiliser together.
  3. Stir the dextrose mix into the QimiQ Whip and continue to heat to 80° C. Chill quickly on ice, add the coconut puree and mix well.
  4. Chill the mixture for at least 2 hours.
  5. Run through an ice cream batcher, dispense into a prefrozen container and freeze.
Some doughy looking food

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