Coconut milk ice cream, spicy oil

Ingredients

For 1 large pot

  • ice

  • 80 cl of coconut milk
  • 125 g sugar
  • 1 pinch of salt
  • 2 tablespoons vanilla extract
  • hot oil

  • 10 cloves of garlic
  • 30 cl of neutral vegetable oil
  • 50 g of gochugaru flakes (in Asian grocery stores)
  • 1 tablespoon(s) fine salt
  • 4 tablespoons sesame seeds

Preparation

  1. Prepare the spicy oil. Peel the garlic cloves and chop them. Place in a saucepan and add all the other ingredients. Let it simmer gently for 10 to 15 minutes.

  2. Remove from heat and let cool. Transfer to a jar. This oil will keep in the refrigerator for 1 month.

  3. Prepare the ice cream. In a large bowl, whisk all the ingredients until the mixture is smooth.

  4. Pour into ice cube trays, freeze overnight.

  5. The next day, put the ice cubes in a bowl and blend in bursts with a hand blender to obtain ice cream. No need for an ice cream maker!

  6. Serve the ice cream, drizzled with spicy oil.

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