Sladoled od kokosovog mlijeka i bijele čokolade/Coconut milk & White Chocolate Ice cream

Please, scroll down for recipe in English

Kokosovo mlijeko. Bijela čokolada. Bourbon vanilija. Kad vam kažem!

Sjećate se dana kada smo mogli jesti sladoled samo ljeti? Meni se čini kao da su ti dani odavno iza mene!! S otvaranjem trgovačkih centara jedina pozitivna strana je što sladoled možete jesti i usred zime, dok vani puše bura na minus i neki stupanj ili pljušti kiša, a vi se u toplini otvorenih prostora častite sladolednom ljepoticom!!
Veliki sam ljubitelj kokosa i nakon šta me Nina navukla na kokosovo mlijeko, ovaj tjedan sam se vratila po još jednu limenku - čisto isplanirano :)
Čim netko spomene sladoled, ima moju punu pozornost!! Samo kažem :)

Sladoled od kokosovog mlijeka i bijele čokolade

(za cca. 600-700 ml sladoleda)

      Potrebni sastojci:

·         200 ml nezaslađenog kokosovog mlijeka

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·         300 ml punomasnog mlijeka, 3.2% m.m.

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·         180 ml slatkog vrhnja za šlag (Z'bregov ili Hopla)

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·         50 g bijele čokolade

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·         10 g bourbon vanilin šećera

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·         150 g kristal šećera

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·         2 pune žlice kokosovog brašna, po želji

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·         1 žlica škrobnog brašna (Gustin)

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      Priprema:

·         Pripremite aparat za sladoled ili dublju plastičnu posudu s poklopcem (super su čaše od jogurta od pola litre). Ostavite sa strane.

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·         U većem lončiću, pomiješajte 80 ml vrhnja za šlag s mlijekom, kristal šećerom, vanilija šećerom i nalomljenom bijelom čokoladom. Dodajte kokosovo mlijeko (kokosovo mlijeko prije uporabe dobro protresite da se voda spoji s kremastom teksturom. Ja volim kada mi u sladoledu ima mrvica kokosa, ali slobodno ga možete procijediti kroz kuhinjsku gazu).

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·         Stavite lončić na srednje jaku vatru i zagrijavajte smjesu neprestano miješajući sve dok se bijela čokolada ne otopi, a kokosovo mlijeko ne spoji s vrhnjem i mlijekom, oko 3 minute. Maknite lončić s vatre, umiješajte škrobno brašno pa vratite na vatru. Kuhajte sve dok se smjesa ne zgusne u kremastu teksturu, oko 5-8 minuta. Smjesa će vam i dalje biti malkice rijetka, ali ne brinite, kako se bude hladila, tako će se stvrdnuti.

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·         Smjesi dodajte kokosovo brašno (po želji), pa ostavite da se ohladi na sobnoj temperaturi, oko 10-15 minuta.

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·         U međuvremenu, ostatak vrhnja za šlag izmiksajte u čvrsti snijeg pa umiješajte u gornju mlaku smjesu. Dobro izmiksajte da se svi sastojci spoje.

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·         Ako nemate aparat za sladoled (kao npr. ja), onda smjesu izlijte u pripremljenu posudu, a poklopac zatvorite. Ostavite u zamrzivaču. Pustite da se smjesa ohladi sat-dva, a potom je promiješajte ili žlicom ili mikserom. Pustite da se smjesa ohladi preko noći, najbolje više od 10 sati, a povremeno ju dok se hladi barem još 4-5 puta promiješajte.

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·         Servirajte hladno.

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English version
Coconut milk & White Chocolate Ice cream
(for 600 ml ice cream)

     You need:

·         200 ml unsweetened coconut milk or coconut cream

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·         300 ml whole milk

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·         180 ml heavy whipping cream, chilled

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·         50 g white chocolate

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·         10 g bourbon vanilla sugar

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·         150 g granulated sugar

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·         2 tbsp coconut flour

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·         1 tbsp cornstarch

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      Steps:

·         Prepare a container with the lid in which to freeze the ice cream (or prepare the ice cream maker). Leave aside.

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·         In a large pot, combine 1/3 cup (80 ml) heavy whipping cream with whole amount of sugar, vanilla sugar, milk and white chocolate. Add coconut milk (i prefer the one with creamy texture, so make sure you shake it well before you open; or just use cream of coconut).

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·         Bring all the ingredients to the medium heat. Cook stirring continuously until coconut milk and white chocolate dissolve into the milk and heavy cream, about 3 mins. Remove from the heat before clumpsy, then add cornstarch and cook for more 5-8 mins or until the mixture thickens and becomes creamy.

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·         Remove the coconut mixture from the heat, add coconut flour and let cool on the room teperature, 10-15 mins. 

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·         In the meantime, pour the rest of the heavy cream in the mixture or blender, and blitz it until cream becomes very thick and stiff peaks form.

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·         Fold the whipped cream with the lukewarm coconut mixture. Combine well.

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·         No ice cream maker? It's no problem! Pour the cream into a prepared container and freeze for a couple of hours. Take it out and whip it with an electric mixer or immersion blender, freeze it again, whip it again.... do that four or five times.

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·         Serve cold.

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P.S. For the measurements check out the kitchen chart!

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