Coconut ice cream á la Mario Kotaska

COOK TIME
360 mins

TOTAL TIME
360 mins

Ingredients

Directions

1. 1

   Slice open the vanilla pod and scrape out the pulp. Heat the coconut milk together with the sugar, vanilla pulp and vanilla pod in a small pot and simmer while stirring until the sugar is completely dissolved.

2. 2

   Remove the vanilla pod and let the coconut milk cool to room temperature.

3. 3

   Whip the cream until stiff and mix with the coconut mass. Pour the mixture into a metal or plastic bowl and freeze in the refrigerator for 1 hour.

4. 4

   Remove from the cooler and stir the frozen mixture well in a mixing bowl with a hand blender. Put the ice cream back into the cooler and stir again after another hour.

5. 5

   Continue in this way until after 5 hours the mixture is completely frozen and nice and creamy.

6. 6

   To serve, pour a large scoop of ice cream into each coconut shell. Garnish with wafer-thin slices of fresh coconut or with coconut flakes.