Duo Of Home-made Ice Cream/sorbet Recipe
With cocada and candied chulpi corn crunch
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.
Ice Cream and Sorbet
Method
Preparation
- 1
Make the Coconut Ice Cream
In a bowl, combine coconut milk, sugar, and vanilla extract. Whisk until the sugar is completely dissolved.
- 2
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours or until completely chilled.
- 3
Churn the Ice Cream
Pour the chilled coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions until smooth and creamy.
- 4
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- 5
Prepare the Chulpi Corn Crunch
In a saucepan, combine water and corn syrup. Bring to a boil, then add chulpi corn and a pinch of salt.
- 6
Candy the Chulpi Corn
Cook until the corn is well coated and caramelized, about 5-7 minutes. Remove from heat and let it cool on a baking sheet.
- 7
Serve
Scoop the coconut ice cream into bowls and top with the candied chulpi corn crunch.
