Coconut Ice-(S)creammmm

The moment has arrived. Today I am happy to report that I have managed to make my very own coconut ice -(s)creaaaammmmmmmmmmm, with out having to purchase a RM250 ice-cream maker!! Thanks to David Lebovitz and Nicky Stich.

The taste is really just like - santan cendol or the santan sauce you serve with your sago gula melaka, its just that its ... ice-cream. The taste comes from the gula melaka used in the recipe. If you use white sugar - perhaps the blend wouldn't taste so cendol like. I couldn't really taste the saffron I added to the mix, but maybe because I had put in too little. I made about 1/2 of a normal size bread tin about 1 pint. Should make approximately 5 - 7 scoops of ice cream or 20 minutes right out the freezer. 

I do not have an ice-cream maker, so, I followed what other cooking experts would suggest, to whip the ice-cream mix after 45 minutes in the freezer or till the edges crystallise. Then set it for another 30 minutes and vigorously whip it again to break out the ice particles. The main idea is to allow the cream to set smoothly. 

Saffron is very expensive here in Malaysia, but there are cheaper versions of saffron, I believe its called koma-koma, if I got the spelling right. You can find a small box for about RM12 in Indian shops that sell spices, Chow Kit and Brickfields. You can use very little and go a long way. But if you would like to omit the saffron in the mix, its no problem. The taste would just be just as splendid.

Total cost: MYR 9.00    Preparation and cooking time: 1 hr and 30 minutes

Work difficulty: Easy    Serves: 1 pint

2/3 cup (160 ml) heavy cream

1 cup (250 ml) thick santan

2 ounces (60 gr) gula melaka

1/2 teaspoon saffron threads / koma-koma
A pinch of salt

1. Bring all the ingredients to a boil, while constantly stirring on medium heat.

2. As soon as it boils, reduce the hear and let simmer for another 10 minutes or so. Continue stirring. Take it off the heat and let it cool completely.

3. Once chilled, pour content into a container, let it freeze for 45 minutes.  Take out and whip a little to break the ice. 

4. Freeze again for another 30 minutes. Whip one more time. 

5. Before serving, let it rest on the counter top for about 1 minute or less, so it softens a bit for easy scooping. Serve with whatever you want really.

TIP: Sometimes you should gauge more or less your ingredients in your cooking. Like me, I added a bit more than 250ml for this recipe to make it richer in taste. AND a pinch of salt to bring out a bit of a kick.