Yesterday's dessert was a coconut gelato with streusel and redcurrants. I used a technique I had seen on a website (but couln't locate again) of cold steeping roasted dry coconut in the recipe liquids, and it worked amazingly well.
Recipe, makes 1 kg
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100 g dried shredded coconut
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584 g whole milk
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50 g whipping cream (35% fat)
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130 g coconut cream (24 % fat)
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40 g skimmed milk powder
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150 g sugar
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40 g atomized glucose 21DE
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4 g neutro Cremodan SE30
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2 g salt
Roast the shredded coconut in the oven at 180ºC until it starts to take colour. Cold infuse the roasted coconut in the milk, whipping cream, plus around 100 g milk (which will be absorbed by the coconut) in the fridge for 24 hours. Strain, pressing well to extract all liquid. Weight and ensure you have the 584+50=634 g from the recipe, otherwise remove or add milk. This cold infuse technique gets an amazing coconut flavor.
Heat the infused liquid plus the coconut cream, at around 40ºC add the skimmed milk, and around 50ºC all the other premixed dry powders. Heat to 85ºC, and blend at hight speed for 1 minute. Chill to 4ºC in less than 2 hours and refrigerate/mature for at least 4 hours, until 24 hours. Freeze for 24 hours if using the Ninja Creami, or churn. For the NC, process on Ice Cream mode (just one cycle, assuming a freezer at -20ºC. No respin needed).
Serving temp: -10ºC
POD: 16.8%
TS: 32.2%
Fat: 7%
POD: 16.8%
TS: 32.2%
Fat: 7%
NOTE: I formulated this recipe because I had exactly 130 g coconut cream left from preparing a Thai curry dish. That's one advange of formulating your own ice creams using a program like IceCreamCalc, that you can adapt to what you have in your pantry.
