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Champorado Ice Cream by Maribeth Saporas

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Champorado Ice Cream by Maribeth Saporas

Cuisine:
    • Medium

    Ingredients

    Directions

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    I. Ice cream base (Tablea ice cream) Servings: 4-5 ( 2 pcs 6 inches x 2 inches tin can) Cooking time: 15 minutes Total Preparation time:11 hours and 30 minutes

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    Steps

    1
    Done

    Combine Coconut milk, white sugar, sea salt, vanilla extract, gelatin, light corn syrup, and cocoa powder into a bowl and mix well. Set aside.

    2
    Done

    In a pot, heat all-purpose cream under low heat and add tableya and mix well until melted.

    3
    Done

    Add the combined milk mixture and continue heating under low heat (not boiling).

    4
    Done

    Turn off the heat and transfer the mixture to a shallow freezer-proof glass container.

    5
    Done

    Put a piece of cling wrap on top to prevent dried film to form on top.

    6
    Done

    Age the mixture in a refrigerator (4⁰C) overnight (8-10 hours).

    After aging the ice cream base, place it in a freezer for at least 30 minutes.

    7
    Done

    Remove ice cream from the freezer, place over a container with ice cubes added with salt.

    8
    Done

    Beat the mixture using a hand mixer for 10 minutes. Return to the freezer for at least 30 minutes and beat again. Repeat this process at least 3 times or until the mixture is thick.

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