So far it’s been a scorching summer, and we’re only 4 days into December. Does that mean it’s setting us up for living on the sun for the next three months? We moved away from Central Qld over 2 years ago now but the past few days have felt like we’re right back there again, over 30 degree days with humidity so hight my thighs have left permanent sweat marks on the kitchen dining chairs.
Thankfully, I recently purchased some beautiful ice-block moulds from the Thermomix store and have been playing with a caramel recipe for a while that I’m now happy to share. It’s super simple to create and freezes well. I tried to drizzle some melted chocolate onto them for the photo but if I’m being honest the chocolate just froze and fell off so if you know of another way to coat them after freezing, feel free to share away!
Coconut Caramel Ice Blocks
You’ll need:
- 250g Milk
- 250g Coconut Cream
- 100g Coconut Sugar
- 100g Egg Yolks (around 7)
- Pinch of Salt
Thermomix Method:
- Into your Mixing bowl add all the ingredients and cook for 8 Min/90ºC/Speed 3. Set aside to cool for 20 minutes.
- Once cool, pour into your iceblock moulds and freeze overnight.
Non-Thermomix Method:
- Combine the milk and coconut cream in a saucepan and bring to a simmer.
- In a separate large bowl, whisk the sugar and egg yolks together till thick.
- Pour a quarter of the warm milk mixture into the egg yolk mixture, continuously whisking to avoid scrambling the eggs.
- Pour the egg mixture then back into the pan and stir constantly over a medium heat until mixture begins to thicken and bubble. If you have a kitchen thermometer it’s perfect when it reaches 80ºC.
- Set aside to cool for 20 minutes.
- Pour into iceblock moulds and freeze overnight.
Try not to eat all at once!!
