Ice Cream

Young Coconut Ice Cream

 Material:
• 1 / 2 ltr fresh sus
• 100 ml of coconut water
• 1 SDK cornstarch, dissolve slightly in water
• 3 chicken eggs, take the yellow of course and then shaken
• 200 gr young coconut meat
• 100 mk heavy cream

Method:
• Combine coconut milk and water then mix well
• Cook over low heat while stirring continues until the heat
• Enter the cornstarch liquid and then stirring constantly until boiling
• Ambi little dough then mix with egg yolk.
• Enter back into the batter. Cook until boiling then remove and keep on stirring until the steam is  lost.
• Add young coconut meat and cream and stir well.
• After a somewhat cold, put in freezer until half frozen.
• Stir until blended and then save it back in the freezer until frozen.
• Serve in small glass cups