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Coconut Ice Cream

Coconut Ice Cream

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  • Total: 110min
    Preparation: 60min
    Cooking: 40min
    Presentation: 10min
  • Portions: 16.00
  • Difficulty: Easy

Utensils

  • can
  • Spoon

Nutritional information

Ingredients

  • 2 cups CARNATION® Full Cream Evaporated Milk
  • 2 Tablespoons Cornstarch
  • 1/4 cup Water
  • 1/2 Cup Nestlé® Cream 300G Tin
  • 2 cans NESTLÉ® Sweetened Condensed Milk (395g)
  • 3 Packages MAGGI® Coconut Milk Powder (50g) (dissolved in 3 cups of water)
  • 1 Teaspoon Vanilla Extract

Instructions

    1. Bring the 2 cups of Full Cream Evaporated milk to a boil in a large saucepan over medium heat.

    2. Mix cornflour with 1/4 cup water and add to boiling milk. Reduce heat to low, stirring continuously until mixture is smooth and thickened.

    3. Remove from heat. Stir in Dairy Cream. Set aside.

    4. Add Sweetened Condensed Milk, Coconut Milk Powder dissolved in water and vanilla essence. Mix thoroughly and allow to cool.

    5. Pour mixture into an ice cream freezer can and cover. Pack ice cream freezer with ice and salt and churn until mixture is firm.

    6. Remove dasher. Pack ice cream into containers and freeze or serve immediately.

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