Coconut Ice Cream with Grated Jaggery

Name: Coconut Ice Cream with Grated Jaggery
Prep time: 22 s
Total time: 100 s
Yield: 6
Cuisine: Local
Ingredients: 125 grams MAGGI coconut milk powder; Water 1 ltr; 200 grams Sugar; 8 Mediums Egg Yolk; Vanilla essence 02 tsp; 25 grams Grated Jaggery; 200 grams Fresh cream

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100 Min

Intermediate

Ingredients

6 Portions

125 g

MAGGI coconut milk powder

1000 mL

Water

200 g

Sugar

8 Mediums

Egg Yolk

2 tsp

Vanilla essence

25 g

Jaggery

200 g

Fresh cream

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Nutrition Value

Carbohydrates

42 g

Energy

485.8 kcal

Fats

32.2 g

Fiber

0.2 g

Protein

6.4 g

Sodium

59.6 mg

Sugars

39.8 g

Information per serving

1st Step
8 Min

Dissolve the MAGGI Coconut Milk Powder with water and boil with 100 grms of sugar and allow to cool.
2nd Step
4 Min

Beat the egg yolk with 100 g sugar.
3rd Step
6 Min

Beat the fresh cream half.
4th Step
2 Min

Mix the MAGGI Coconut Milk and the egg mixture and fold with the fresh cream.
5th Step
1 Min

Beat the mixture until stiff and deep freeze.
6th Step
1 Min

Beating and deep freezing has to be done 4 times.
7th Step
70 Min

Finally Deep freeze.
8th Step
8 Min

When serving top with grated jaggery.

1st Step of 8

Dissolve the MAGGI Coconut Milk Powder with water and boil with 100 grms of sugar and allow to cool.

2nd Step of 8

Beat the egg yolk with 100 g sugar.

3rd Step of 8

Beat the fresh cream half.

4th Step of 8

Mix the MAGGI Coconut Milk and the egg mixture and fold with the fresh cream.

5th Step of 8

Beat the mixture until stiff and deep freeze.

6th Step of 8

Beating and deep freezing has to be done 4 times.

7th Step of 8

Finally Deep freeze.

8th Step of 8

When serving top with grated jaggery.

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Coconut Ice Cream with Grated Jaggery

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