Coconut Gelato

  • Print
Recipe Image
Ingredients for 2000 g
  • 300 g QimiQ Whip Pastry Cream
  • 690 ml Milk
  • 240 g Sugar
  • 70 g Dextrose
  • 6 g Ice cream stabilizer Cremodan 30
  • 2 g Salt
  • 690 g Coconut puree
Method
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.