椰子冰淇淋

材料

浓椰浆450克
糖50克
椰浆450克
龙舌兰糖浆80毫升
盐½小匙
疯柑叶2片
香茅1根

做法

  1. 在平底锅中加入椰奶、椰奶、龙舌兰糖浆、糖和盐,搅拌均匀,加入疯柑叶,把香茅拍扁后加入平底锅中,中火焖煮,偶尔搅拌,直到混合物开始起泡煮滚,不停搅拌2分钟后关火。
  2. 把混合物放凉后取出疯柑叶和香茅丢掉,放入密封容器中冷藏过夜。
  3. 把冰淇淋碗和专用附件固定在立式搅拌机上,调至“搅拌”模式开始运行,一边加入冷藏好的混合物搅拌20分钟成软冰淇淋状态。
  4. 把冰淇淋倒进密封容器,冷冻3小时后即可享用。
  5. 推荐搭配烤椰丝享用。

Coconut Ice Cream

Ingredients

450g coconut cream
50g sugar
450g coconut milk
80ml agave syrup
½ tsp salt
2 kaffir lime leaves
1 stalk lemongrass

Method

  1. Add coconut milk, coconut cream, agave syrup, sugar and salt to a saucepan and whisk all ingredients together. Add kaffir lime leaves. Break lemongrass and add to the saucepan. Bring to simmer over medium heat, stirring occasionally. Once mixture starts to simmer, mix constantly for 2mins and remove from heat.
  2. Let coconut mixture cool off. Remove kaffir lime leaves and lemongrass. Place in an airtight container and chill overnight.
  3. Affix Ice Cream Maker to the KitchenAid stand mixer. Turn mixer to ‘STIR’ speed and pour cold coconut ice cream batter into Freeze Bowl while the mixer is running. Allow mixer to stir ice cream mixture for 20mins until it reaches the consistency of a soft-serve ice cream.
  4. Transfer ice cream into an air-tight container and place in freezer for 3hrs.
  5. Consume immediately after freezing.
  6. Best to serve with toasted coconut flakes.
食谱提供
KitchenAid

一架功能完善的立式搅拌机,绝对是省时省力的厨房利器,搭配不同的配件,一架搅拌机能衍伸出各种功能:绞肉馅、做大份量的烘焙,甚至变身成冰淇淋机!
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TEXT 若昕 PHOTOS KitchenAid