Salted Caramel and Toasted Coconut Ice Cream (No Egg)
By Joe
Source: America's Test Kitchen.
Dark homemade salted caramel flavours the base and runs through it in ribbons, while toasted coconut adds a nutty crunch.
Always check the labels of the products you use.
Method
- 1
Caramel. Melt the 150 g sugar in the small heavy pan over medium heat, swirling rather than stirring, until it turns a deep amber, about 180 °C. Off the heat, pour in the warm cream carefully (it will bubble up hard), then stir in the butter and salt until smooth.
- 2
Divide. Pour a third of the caramel into the heatproof bowl and leave it to cool for the swirl.
- 3
Base. Warm the 330 ml cream, the milk, 40 g sugar and syrup in the medium saucepan until the sugar dissolves, then whisk in the rest of the warm caramel and the vanilla. Cool, then chill for at least 4 h.
- 4
Toast the coconut. Stir the coconut in the dry frying pan over medium-low heat for 3-4 min until golden and fragrant, then tip onto a plate to cool.
- 5
Churn and swirl. Churn the caramel base for 20-30 min, then fold in the coconut. Layer it into the container with spoonfuls of the reserved caramel and drag a knife through once or twice for ribbons. Freeze for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
Free sugars
27.6 g per serving
55.2 % of the 50 g daily maximum · 110.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- small heavy saucepan
- dry frying pan
- heatproof bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 395 kcal |
| Protein | 3.3 g |
| Carbohydrate | 32.4 g |
| of which sugars | 31.7 g |
| of which free sugars | 27.6 g |
| Fat | 29.2 g |
| of which saturates | 19.3 g |
| Fibre | 0.8 g |
| Salt | 0.64 g |
Protein per 100 kcal
0.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
