How To Make Home Made Coconut Ice Cream

In this video I would show you how I made home-made coconut ice cream
#laurafordesvideos

Here is another version of Coconut Ice Cream Without eggs: https://www.youtube.com/watch?v=ZaSS8Wks9Zc

💖 Visit my Second YouTube Channel Laura Forde's Videos Two - https://www.youtube.com/channel/UCWvOQr3xugZULRLsv2sY1pA

❤️ AMAZON AFFILIATE - CHECK OUT MY AMAZON STORE:
https://www.amazon.com/shop/lauraforde1

To Order Prints of My Artwork/Photography visit
❤️ https://laura-forde.pixels.com/

❤️ Blog:
https://laurafordevideos.com.

❤️ Subscribe to my mailing list.
http://eepurl.com/coizxr

❤️ INSTAGRAM:
https://www.instagram.com/laurafordesvideos/

❤️ FACEBOOK:
https://www.facebook.com/laurafordesvideos/.-

To see my artwork for sale as well as my website at http://laura-forde.pixels.com for Prints, Throw pillows, Bedspreads and Phone cases with my artwork on them.

Don't forget to LIKE my Facebook page and to SUBSCRIBE to my YouTube channel. Thanks!

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Laura Forde’s Videos.

This recipe called for two eggs. Please note, "Consuming raw eggs may increase your risk of foodborne illness."

Here are some safe alternatives to using raw eggs in your homemade ice cream:

Use pasteurized shell eggs or pasteurized egg substitutes instead of raw eggs, if the recipe calls for that. Pasteurized shell eggs can be found in the dairy section while egg substitutes can be found in either the dairy case near the regular eggs or in the frozen food section. The FDA requires that pasteurized shell eggs be individually marked or specially packaged to prevent intermingling with unpasteurized eggs. The pasteurized egg product needs to be the whole egg (not just the whites) or the texture of the ice cream will not be rich and creamy (see more about ice cream texture below).

Even when using pasteurized eggs, the FDA and the USDA advise consumers to start with a cooked base for optimal safety, especially if serving people at high risk for foodborne illness. Additionally, it's important to only use pasteurized milk and cream products in making your homemade ice cream.

Use a recipe that contains a cooked custard base. The custard base must reach 160 degrees F to kill the Salmonella bacteria. Resist the temptation to taste-test it during preparation because the custard isn't fully cooked and could still contain Salmonella. After cooking, chill the custard thoroughly before freezing.

Cooking the Egg Base

At the FDA, we advise consumers to start with a cooked egg base for ice cream. This is especially important if you’re serving people at high risk for foodborne infections: infants, older adults, pregnant women, and those with weakened immune systems.

To make a cooked egg base (also known as a custard base):

Combine eggs and milk as indicated in the recipe. (Other ingredients, such as sugar, may be added at this step.)
Cook the mixture gently to an internal temperature of 160 degrees F, stirring constantly. The cooking will destroy Salmonella, if present. Use a food thermometer to check the temperature of the mixture. At this temperature, the mixture will firmly coat a metal spoon (but please don’t lick the spoon if the custard is not fully cooked!).
After cooking, chill the mixture before adding other ingredients and freezing.

Видео How To Make Home Made Coconut Ice Cream канала Laura Forde's Videos