deZaan Crimson Red Rum & Coconut Ice Cream
Rum & coconut ice cream, crinkle cookies, finished with toasted coconut flakes.
Servings: 20 portions
Equipment
- sauce pan
- mixing bowl
- Immersion Blender
- Heat-proof container
- Oven
- Stand mixer
- Utensils
- parchment paper
- Sheet Tray
Ingredients
Part 1: Crimson Red Coconut Ice Cream
- 1000 g Coconut milk
- 325 g Cream
- 215 g Granulated sugar
- 100 g Dry glucose
- 8 g Stabiliser 2000 ( Ice Cream stabiliser )
- 50 g Milk powder
- 50 g Dextrose
- 50 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 60 g Rum ( Dark Bacardi rum used )
Part 2: Crimson Red Crinkle Cookie
- 340 g AP Flour
- 113 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 8 g Baking powder
- 227 g Salt
- 227 g Butter, room temp.
- 454 g Brown Sugar
- 227 g Eggs
- 17 g Vanilla extract
- 300 g Confectioner’s sugar
- 200 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
Instructions
Part 1: Method
- In a saucepan, add coconut milk, and cream. Bring to 45°C/113°F.
- In a bowl add sugar, glucose, milk powder, dextrose & stabilizer.
- Once the milk has reached the temperature add in contents in step 2.
- Blend with an immersion blender.
- Cook to 81°C/177°F. take off the heat and transfer it to a heat-proof container.
- Add cocoa powder and blend with an immersion blender.
- Cool down completely.
- Add rum and blend with an immersion blender.
- Store in refrigerator overnight.
- Churn ice cream and store in freezer or to be enjoyed freshly churned.
Part 2: Method
- Pre heat your oven to 177°C/350°F.
- Combine the flour, cocoa powder, baking powder, and salt. Sift and set aside.
- In a stand mixer, combine the butter & brown sugar. Mix on low speed with the paddle attachment to combine.
- Switch to medium speed and cream until light in color. About 4 minutes. Scrape down the bowl and paddle halfway through.
- Add in the eggs and vanilla on low speed. Mix until combined.
- Add in the sifted dry ingredients and mix until just combined. No dry spots. Do not overmix.
- Scrape the bowl and paddle. Mix and fold the dough gently with a rubber spatula, especially at the bottom, to ensure an even mix.
- Scoop the dough and toss it entirely in powdered sugar. Place on a parchment-lined sheet tray. Space cookies at least 3 inches apart.
- Dust the top of each cookie with a thin layer of crimson red cocoa powder.
- Bake for about 8-10 minutes. The edges should be set and the center soft.
Part 3: Assembly
- Once all components have been made, prepare desired dishes.
- Place one crinkle cookie at the middle of the plate, pushing down slightly to stick a bit.
- Make large scoop of ice cream onto the top of the cookie and decorate with toasted coconut flakes.