Source: gelatoincasa.org

Presentation

A stracciatella ice cream prepared with milk, cream, sugar and chocolate but with the addition of dried coconut.

Ingredients

350 g of milk

165 g cream

90 g of sugar

40 g of dried coconut

45 g of dark chocolate

Preparation

To rehydrate the coconut, pour the coconut with part of the milk (about 200 ml) into a saucepan and keep on the heat, stirring constantly without bringing it to a boil.

At this point, let the milk with the coconut cool to room temperature. When it is completely cooled, add the remaining milk, cream and sugar and stir until the sugar is completely dissolved.

Then pour the mixture well mixed into the ice cream maker and when it begins to solidify, add the grated chocolate and let the freezing finish.

Allergens

• Milk: included among the allergens by EU Regulation 1169/2011
• Cream: presence of lactose and milk proteins
• Coconut: possible cases of intolerance
• Dark chocolate: check for soy lecithin

Notes

• Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• Possible substitutions of sugar with sweetener, milk with donkey milk or vegetable drinks and cream with vegetable cream.

Safety / Intended use

• Recommended in case of Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia
• Not to be administered in case of diarrhea
• Product to be prepared and handled following strict hygienic conditions
• When intended for children, reduce the size of the ingredients making them homogeneous