deZaan Crimson Red Rum & Coconut Ice Cream
Rum & coconut ice cream, crinkle cookies, finished with toasted coconut flakes.
Servings: 20 Portions
Equipment
- Stovetop
- Thermometer
- Mixing Bowl
- Immersion Blender
- Heat Resistant Container
- Refrigerator
- Freezer
- Oven
- Sifter
- Stand Mixer
- Rubber Spatula
- Parchment Paper
- Cooking Tray
Ingredients
Crimson Red Coconut Ice Cream
- 1000 g Coconut Milk
- 325 g Cream
- 215 g Granulated Sugar
- 100 g Dry Glucose
- 8 g Stabilizer 2000
- 50 g Milk Powder
- 50 g Dextrose
- 50 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 60 g Dark Rum (Dark Bacardi Rum recommended)
Crimson Red Crinkle Cookie
- 340 g All-Purpose Flour
- 113 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 8 g Baking Powder
- 227 g Salt
- 227 g Butter (room temperature)
- 454 g Light Brown Sugar
- 227 g Eggs
- 17 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 300 g Granulated Sugar
- 200 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
Instructions
Crimson Red Coconut Ice Cream
- 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 50 g deZaan Holland Crimson Red 22/24% Dutched 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.
Crimson Red Crinkle Cookie
- Pre heat your oven to 177°C/350°F
- Combine the flour, 113 g deZaan Holland Crimson Red 22/24% Dutched 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 17 g Prova Gourmet Madagascar Bourbon Vanilla Extract 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 200 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder.
- Bake for about 8-10 minutes. The edges should be set and the center soft.
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. Enjoy!