Saturday, April 10, 1971

Lemon Butter And Coconut Ice Cream


The ingredient of Lemon Butter And Coconut Ice Cream

  • 50g butter chopped
  • 2 eggs lightly whisked
  • 2 teaspoons finely grated lemon rind
  • 1 4 cup 60ml lemon juice
  • 1 cup 215g caster sugar
  • 300ml thin cream
  • 1 x 400ml can coconut milk
  • 4 egg yolks

The Instruction of lemon butter and coconut ice cream

  • combine the butter eggs lemon rind and juice and half the sugar in a saucepan over low heat cook stirring constantly for 5 minutes or until mixture thickens remove from heat strain though a fine sieve into a heatproof bowl cover with plastic wrap and place in the fridge to chill
  • meanwhile place a metal container in the freezer to chill combine the cream and coconut milk in a medium saucepan over medium low heat and bring to a simmer do not boil whisk the egg yolks and remaining sugar together in a medium heatproof bowl until thick and pale gradually add the warm cream mixture to the egg mixture whisking constantly
  • pour into a clean saucepan and place over low heat cook stirring constantly with a wooden spoon for 5 minutes or until custard coats the back of the spoon gradually stir the custard into the lemon curd place in the chilled container cover with foil and place in the freezer for 6 hours or until almost set
  • break up ice cream with a metal spoon and transfer to the bowl of a food processor process until smooth return to metal container and cover with foil freeze for 4 hours or until firm

Nutritions of Lemon Butter And Coconut Ice Cream

calories: 529 624 calories
calories: 39 grams fat
calories: 27 grams saturated fat
calories: 39 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 6 grams protein
calories: 219 milligrams cholesterol
calories: 113 58 milligrams sodium
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calories: nutritioninformation