This very creamy gelato is dotted with bits of sweetened Angel Flake coconut just to confirm the coconut flavor, which comes primarily from a coconut product that I only recently discovered: Nutiva Coconut Manna Puréed Coconut. Shirl's Gelato Mix is the base, a recipe which is calibrated to save time by not requiring that the dairy products be weighed or measured. The recipe simply calls for one quart of whole milk and one half-pint of heavy cream. I recommend that the Gelato Mix be made the day before so that it can chill overnight in the refrigerator. This is for three reasons: to allow the dry ingredients to fully absorb the liquids, to meld the flavors, and so that the mix will be very cold when ready to make the Coconut Gelato. As a bonus, the Gelato Mix makes enough for two batches of gelato (3/4 to 1 qt. each), and will keep in the refrigerator for up to ten days, which allows you to make it ahead. Serve the gelato slightly softened, topped off with large eye-catching coconut flakes (chips), either toasted to a light golden brown or left plain white. A little strawberry coulis is nice too.
- Shirl's Gelato Mix, although inspired by and loosely adapted from Luciano Ferrari's book "Gelato & Gourmet Frozen Desserts" (2005), it
took many tries and tweaks to get the results shown in this recipe. The Coconut Gelato is my own creation. —Shirl Gard
- Makes 3/4 quart
- Coconut Gelato
Shirl's Gelato Mix (1/2 batch - cold) (2 3/4 cups)
Coconut Purée - Nutiva Coconut Manna Puréed Coconut (1/2 cup + 1 tablespoon)
superfine sugar (1/4 cup)
fine sea salt
fresh lemon juice (2 teaspoons)
Sweetened Angel Flake Coconut (1/4 cup)
- Shirl's Gelato Mix
whole milk (1 quart)
heavy cream (1 half-pint / 1 cup)
light corn syrup (3 tablespoons)
granulated sugar (1 cup + 1 tablespoon)
dextrose powder (1/4 cup)
non-fat dry milk powder (1/3 cup + 1 teaspoon)
tapioca starch (2 tablespoons)
guar gum (2 grams)
canola oil (10 grams)
liquid soy lecithin (5 grams) - Measure with oiled teaspoon and mix into canola oil
- Coconut Gelato
- Combine all ingredients except Angel Flake Coconut in a 1-quart container or mixing bowl. Blend with an immersion blender until smooth and homogenized.
- Place in freezer for 30 minutes to lower the temperature to 32°-35°F (0°-2°C) before churning. This shortens the churning time, preventing too much air to be whipped into the gelato, which helps maintain dense texture.
- Churn in ice cream maker according to your freezer's instructions until almost done. For me, this is about 30 minutes in a canister-type machine.
- Add the Angel Flake Coconut and spin at least another 5 minutes to disperse the coconut evenly.
- Pack into container and freeze a few hours or overnight before serving.
- To serve, let soften about 10 minutes out of the freezer, which is a little softer than you would serve ice cream.
- Garnish: Unsweetened Coconut Flakes (Chips) either lightly toasted or not.
- Shirl's Gelato Mix
- Mix milk, cream, and corn syrup in a small Dutch oven or large heavy sauce pan. Insert a probe thermometer into the liquid and heat over medium heat just until warm: 100°F (38°C), whisking occasionally.
- Whisk together the sugar, dextrose, milk powder, tapioca starch, and guar gum.
- When milk and cream reaches 100°F (38°C), slowly drizzle in the dry ingredients, whisking constantly.
- 4. Heat to 185°F (85°C), continuing to whisk. Do not allow to boil.
- Remove from heat and strain into a bowl set over an ice bath. Let cool to room temperature.
- Temper some of the Gelato Mix into the canola oil / lecithin mixture, then add to the balance of the Gelato Mix.
- Mix with an immersion blender to completely mix in the liquid soy lecithin.
- Using 1-quart containers, divide into two portions: 720 grams each. Each portion will make one batch of gelato.
- Refrigerate overnight. Mix and churn gelato next day.
- This is a good "make-ahead" recipe as the Gelato Mix will keep in the refrigerator for up to 10 days, as long as you've used very fresh milk and cream.