Ingredients
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1 can Thai Kitchen Coconut Milk
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250 ml All-Purpose Cream
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½ cup White sugar
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¼ tsp McCormick SEA SALT Coarse
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2 tsp McCormick Vanilla Extract
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13 pcs or 60 grams (tablet) Malagos Premium Unsweetened Chocolate
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1 tbsp (10 grams) Gelatin
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2 tbsp Light Corn Syrup
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3 tbsp Cocoa Powder
Directions
Steps
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1
Done
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Combine Coconut milk, white sugar, sea salt, vanilla extract, gelatin, light corn syrup, and cocoa powder into a bowl and mix well. Set aside. |
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2
Done
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In a pot, heat all-purpose cream under low heat and add tableya and mix well until melted. |
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3
Done
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Add the combined milk mixture and continue heating under low heat (not boiling). |
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4
Done
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Turn off the heat and transfer the mixture to a shallow freezer-proof glass container. |
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5
Done
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Put a piece of cling wrap on top to prevent dried film to form on top. |
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6
Done
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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. |
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7
Done
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Remove ice cream from the freezer, place over a container with ice cubes added with salt. |
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8
Done
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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. |
