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COCONUT ICE CREAM
Ingredients (serves 6):
600 ml of coconut milk
6 egg yolks
175 g of extra fine sugar
175 g of grated coconut
150 ml of thick cream
1 tablespoon of Malibu (optional)
Heat the coconut milk over low heat. In the meantime, beat the yolks and the sugar in a bowl
until they thicken. Then add the coconut milk little by little while stirring continuously. Once
mixed, heat it up in a saucepan over low heat while continuously stirring until it thickens. Don't
let it boil or it will curdle.
Remove the cream from the heat and add the grated coconut. Mix it all together and let it rest
for one hour, stirring it every once in a while.
Once the mix has cooled down, add the Malibu if you like and mix it all together.
Make sure the cream is very cold when whipped. Blend the cream and the peach mix together,
and then pour it all into the ice cream maker.
Refer to the FUNCTIONING section of your ice cream maker in order to continue with the ice
cream making process.
LEMON SORBET
Ingredients (serves 6):
175 g of sugar
425 ml of water
6 to 9 large lemons
Mix the sugar and water while heating them in a pot over low heat, stirring until everything is
completely dissolved. Let it boil for 10 minutes without stirring. In the meantime, peal 4 lemons.
Remove the syrup from the heat and add the lemon peelings to the mix. Then let it rest for one
hour.
Squeeze 425 ml of lemon juice.
Once the mix has cooled down, strain it and add the lemon juice. Then blend everything
together and pour it into the ice cream maker.
Refer to the FUNCTIONING section of your ice cream maker in order to continue with the ice
cream making process.
KIWI SORBET
Ingredients (serves 6):
50 g of sugar
150 ml of water
8 kiwis
2 egg whites
Mix the sugar and water while heating them in a pot over low heat, stirring until everything is
completely dissolved. Let it boil for 2 minutes without stirring. Remove the syrup from the heat
and let it rest for one hour.
Peel and slice the kiwis, and then grind them with an electric blender together with the sugar
and water mix until you get a purée.
Strain the mix with a fine sieve in order to eliminate the kiwi seeds if you so desire.
Pour it into the ice cream maker.
Refer to the FUNCTIONING section of your ice cream maker in order to continue with the ice
cream making process.
When the mix starts to freeze, beat the two egg whites until stiff and add them to the mix.
Continue beating the mix inside the ice cream maker.
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