Ice Cream Recipe
Coconut, Tahitian Vanilla, Green Tea, Chocolate, Kona Coffee and seasonal flavor (ask staff)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Method
Preparation Instructions
- 1
Prepare the Base
In a medium saucepan, whisk together coconut milk, sugar, salt, and cornstarch over medium heat until the sugar is dissolved.
- 2
Infuse Flavors
For coconut vanilla ice cream, split the Tahitian vanilla bean and scrape the seeds into the saucepan. Add the pod as well. For green tea, add the tea leaves. For chocolate, add the cocoa powder. For Kona coffee, add the coffee grounds. Stir well.
- 3
Heat the Mixture
Continue to heat the mixture until it just begins to simmer, stirring frequently. Remove from heat and let it steep for about 15 minutes for flavors to develop.
- 4
Chill the Base
Remove the vanilla pod (if used) and strain the mixture through a fine sieve into a bowl. Refrigerate for at least 4 hours or overnight until completely chilled.
- 5
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. If using a seasonal flavor, incorporate it during churning.
- 6
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
