Macau Coconut Ice Cream
A traditional Macau street dessert, rich with coconut flavor, creamy and refreshingly cold, evoking tropical vibes in every bite.
Ingredients
7 items- Coconut milk 200 ml
- Whole milk 200 ml
- Heavy cream 150 ml
- Egg yolks 4
- Granulated sugar 120 g
- Vanilla extract 1 tsp
- Cornstarch (optional) 1 tbsp
Nutrition
Steps （7 steps）
In a bowl, beat egg yolks and sugar with a whisk until pale and fluffy, about 2 minutes. Add cornstarch and mix well.
Over medium heat, heat coconut milk, whole milk, and heavy cream in a small saucepan until small bubbles appear around the edges (approx 80°C), about 3 minutes; do not boil.
Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling. Return the mixture to the saucepan.
Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes. Do not let it boil.
Remove from heat, stir in vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Cool over an ice bath until completely chilled.
Cover with plastic wrap and freeze. Every hour, remove and stir with a fork, 3-4 times, to ensure a smooth texture. Continue freezing for at least 4 hours until firm.
Let stand at room temperature for 5 minutes before serving. Scoop into balls and garnish with toasted coconut flakes or mint leaves if desired.
Tips
Adding a tablespoon of rum helps prevent ice crystals. Stirring during freezing is crucial for a creamy texture. For richer flavor, replace milk with all coconut milk.
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