Coconut Ginger Macadamia Ice Cream – a delicious recipe with milk, heavy cream, ginger, Chaokoh coconut milk, coconut cream, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk, cream, and fresh ginger in pan over medium heat.
2
As it begins to boil, take off heat, and strain ginger out.
3
Return mixture to pan.
4
In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream.
5
Slowly add this mixture to the hot mixture while stirring.
6
Put on burner on low and cook until the mixture coats the back of a spoon.
7
Chill in the fridge or freezer until very cold.
8
Put in ice-cream maker and follow directions.
9
Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.
10
A viewer, who may not be a professional cook, provided this recipe.
11
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
998
kcal
Calories
73
g
Fat
60
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup whole milk, 2 cup heavy cream, 3 T. fresh grated ginger, 1 can Chaokoh coconut milk, and more.
Yes, Coconut Ginger Macadamia Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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