[India] Vegan Coconut Gelato<\/h1><\/div><\/span><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
4 cups Emma UHT Coconut Cream 1L 24%<\/p>\n
1 1\/4 cups sugar or sweetener of choice<\/p>\n
2 1\/2 tbsp cornstarch<\/p>\n
4 to 5 pods cardamom powdered<\/p>\n
[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\nWhisk together the Emma UHT Coconut Cream 24%, sugar and cornstarch in a large pot. Put it on the stove and bring it to a boil over medium heat, stirring constantly. Let it simmer for a few minutes until it thickens a little. The consistency should be that of a thin pouring custard.<\/p>\n
\nStep 2<\/strong><\/p>\nStir in the powdered cardamom and take the custard off the stove. Let it cool. Stir frequently while it cools to prevent skin from forming. Pour into a freezer safe container and freeze till it sets.<\/p>\n
\nStep 3<\/strong><\/p>\nTake it out a couple of time in between, and break up the ice cream to prevent crystals from forming. I do this by running it in my food processor till smooth.<\/p>\n
\nStep 4<\/strong><\/p>\nServe with chocolate sauce. Mangoes also go very well with this Gelato.<\/p>\n
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Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
4 cups Emma UHT Coconut Cream 1L 24%<\/p>\n
1 1\/4 cups sugar or sweetener of choice<\/p>\n
2 1\/2 tbsp cornstarch<\/p>\n
4 to 5 pods cardamom powdered<\/p>\n
[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\n Whisk together the Emma UHT Coconut Cream 24%, sugar and cornstarch in a large pot. Put it on the stove and bring it to a boil over medium heat, stirring constantly. Let it simmer for a few minutes until it thickens a little. The consistency should be that of a thin pouring custard.<\/p>\n Step 2<\/strong><\/p>\n Stir in the powdered cardamom and take the custard off the stove. Let it cool. Stir frequently while it cools to prevent skin from forming. Pour into a freezer safe container and freeze till it sets.<\/p>\n Step 3<\/strong><\/p>\n Take it out a couple of time in between, and break up the ice cream to prevent crystals from forming. I do this by running it in my food processor till smooth.<\/p>\n Step 4<\/strong><\/p>\n Serve with chocolate sauce. Mangoes also go very well with this Gelato.<\/p>\n
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