Gluten-freeVegetarian Soft Serve
Chocolate Caramel Coconut Frozen Custard
An egg-based frozen custard with coconut milk, caramel and cocoa, topped with coconut flakes.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | egg yolks | |
| 50 g | ¼ cup | sugar | |
| 1 | 1 | tin unsweetened coconut milk | |
| 40 g | 2 tbsp | caramel sauce | |
| 10 g | 2 tbsp | cocoa powder | |
| sweetened coconut flakes, for garnish |
Ingredients
Method
- Put the egg yolks, sugar and corn syrup in a small saucepan. Whisk until the sugar has dissolved.
- Add the coconut milk, caramel sauce and cocoa powder and whisk to combine.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Press: SOFT SERVE Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select soft serve.
Nutrition per serving estimated
- Calories
- 338 kcal
- Fat
- 27 g
- of which saturates
- 21 g
- Carbohydrate
- 24 g
- of which sugars
- 18 g
- Fibre
- 0.9 g
- Protein
- 5.4 g
- Sodium
- 50 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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