Author Notes
The tapioca acts as a thickener and gives body to this ice cream, but you may omit it if you want a sherbet like consistency. But i`m just dead afraid of churning too liquidy things (think sorbet and sherbet) so I`d stick to tapioca if I were you. —goodgalsasha
Ingredients
-
400 milliliters
full-fat coconut milk
-
3 teaspoons
tapioca starch
-
200 grams
redcurrant jelly
Directions
-
Combine 100ml coconut milk with the tapioca starch, set the slurry aside.
-
In a saucepan bring the leftover coconut milk to an almost boil, stir in the slurry and cook over medium heat stirring constantly until thickened. Take of heat and cool to room temperature. Transfer in the fridge to cool overnight.
-
Combine the coconut custard with the preferably homemade redcurrant jelly, pour into the ice cream maker and freeze according to the manufacturer's instructions. Store in an airtight container in the freezer or spoon as a soft-serve.
See what other Food52ers are saying.