Cocobello special (coconut ice cream)

Name: Cocobello special (coconut ice cream)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1000 g

Cocobello special (coconut ice cream) recipe. You can't get more coconut flavor. The particularly creamy coconut puree from Ponthier paired with coconut butter from Alnatura (unfortunately I don't get any royalties from either company 🙂

If you love coconut you can't avoid this recipe !!

Ingredients

15 g Perfecto binder
60 g Eis Perfecto
65 g Eis Perfecto More
20 g sugar
a pinch of salt
455 g milk 1,5%
65 g condensed milk 10%
300 g coconut puree from Ponthier
20 g coconut butter (Alnatura)

Preparation

Step 1:
Mix all dry ingredients well.
Step 2:
Add milk, condensed milk, coconut puree (Ponthier) and coconut butter (Alnatura) and mix in the mixer (the Thermomix was used in this recipe) for at least 2, or better 4, minutes on the highest setting.
Step 3:
Let the mass mature for at least 6 hours (with me almost every ice deposit matures overnight).
Step 4:
Stir vigorously again
Step 5:

Freeze out. Have fun trying !!!