Coconut Ice Cream With Gula Melaka Spheres
Coconut Ice Cream With Gula Melaka Spheres
Try this quick and easy recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Chilling
  • Preparation Time 4 hours 30 minutes
  • Cooking Time 3 hours
  • Yield 10 servings
  • Coconut Ice Cream
  • 500 millilitres Coconut milk
  • 300 millilitres Cream
  • 10 Egg yolks
  • 170 grams Sugar
  • 1 teaspoon Salt
  • Algin Bath
  • 1 litre Water
  • 125 grams Sugar
  • 5 grams Sodium alginate
  • Gula Melaka Spheres
  • 120 grams Gula melaka (Palm Sugar)
  • 300 grams Water
  • 10 grams Calcium lactate
  1. Coconut Ice Cream:
  2. Combine coconut milk,cream and salt into a pot and bring up to a simmer
  3. Combine egg yolks and sugar into bowl and place over a pot with simmering water
  4. Whisk continuously until egg mixture becomes thick and creamy
  5. Add in warm coconut milk mixture into the thick egg yolk mixture and mix well
  6. Allow ice cream mixture to cool down. Transfer into an ice cream machine and churn for 1 hour
  7. Transfer coconut ice cream into a container and keep in the freezer
  1. Gula Melaka Spheres:
  2. Combine all ingredients into a blender and blend well. Transfer to a pot and heat up
  3. Combine the gula Melaka and water into a pot
  4. Bring up to a simmer and dissolve in the calcium lactate
  5. Freeze mixture into 'bon bon' moulds until completely solid
  6. Drop frozen gula Melaka spheres into the warm algin bath for 30 seconds
  7. Carefully remover the spheres and rinse in water

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