Coconut Almond Ice Cream
Ingredients:
- 7 egg yolks
- 2/3 cup of powdered sugar
- 400ml of AYAM ™ coconut cream
- 600ml heavy cream
- 130g praline almonds, roughly chopped
Preparation:
- Combine the egg yolks and sugar in a bowl and mix with an electric mixer until creamy.
- Add the coconut cream and the crème fraîche and mix until everything is combined.
- Pour the mixture into a saucepan, and heat over low heat for about 4 minutes, while stirring.
- Pour the mixture into a bowl and place the bowl in the freezer for 1 hour, until the mixture is firm. Stir from time to time.
- After an hour, beat again until smooth.
- Return the mixture to the freezer until the mixture is firm, then reshuffle a second time and add the praline almonds.
- Return to freezer until a very firm consistency but not frozen.
- When the ice cream is firm, serve immediately in bowls and sprinkle with chopped almonds.