| • |
450 g. The Perfect Purée Coconut Puree, thawed |
| • |
780 g. skim milk |
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150 g. sugar |
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100 g. PreGel ice cream stabilizer |
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120 g. Greek yogurt |
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| Method: |
| 1. |
Heat the milk in a pot to 65°C. |
| 2. |
Whisk together the sugar and stabilizer. Whisk the sugar mixture into the milk and heat to 85°C. |
| 3. |
Remove the mixture from the heat and stir in the Coconut Puree. Cool the mixture over an ice bath until it reaches 35°C and stir in the yogurt. |
| 4. |
Cool and chill in refrigerator at least 6 hours. Process in an ice cream machine according to the manufacturer’s instructions. |
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