Coco Thai

With coconut and a tinge of fresh ginger

Debic Chef ice cream


Coco Thai ice cream

250 g sugar

150 g glucose powder

600 g water

1000 g coconut purée

10 g fresh ginger (grated)

8 g Cremodan SE30


Coco Thai ice cream

Heat the sugar with the glucose powder, water and ginger.

Let the ginger infuse for 20 minutes and heat until all sugars are dissolved.

Add the coconut purée and the Cremodan stabiliser. Heat to 85°C.

Let it cool and sieve the mixture.

Allow to set overnight in the refrigerator and run in the ice cream machine.

Receptetiketter Debic Chef ice cream Coconut Ginger