Coconut Gelato

• Coconut Gelato
• 720 grams Shirl's Gelato Mix (1/2 batch - cold) (2 3/4 cups)
• 135 grams Coconut Puree - Nutiva Coconut Manna Pureed Coconut (1/2 cup + 1 tablespoon)
• 50 grams superfine sugar (1/4 cup)
• 1 pinch fine sea salt
• 10 grams fresh lemon juice (2 teaspoons)
• 30 grams Sweetened Angel Flake Coconut (1/4 cup)
• Shirl's Gelato Mix
• 960 grams whole milk (1 quart)
• 240 grams heavy cream (1 half-pint / 1 cup)
• 60 grams light corn syrup (3 tablespoons)
• 215 grams granulated sugar (1 cup + 1 tablespoon)
• 40 grams dextrose powder (1/4 cup)
• 50 grams non-fat dry milk powder (1/3 cup + 1 teaspoon)
• 15 grams tapioca starch (2 tablespoons)
• 1/2 teaspoon guar gum (2 grams)
• 2 teaspoons canola oil (10 grams)
• 1 teaspoon liquid soy lecithin (5 grams) - Measure with oiled teaspoon and mix into canola oil

1. Combine all ingredients except Angel Flake Coconut in a 1-quart container or mixing bowl. Blend with an immersion blender until smooth and homogenized.
2. Place in freezer for 30 minutes to lower the temperature to 32u0b0-35u0b0F (0u0b0-2u0b0C) before churning. This shortens the churning time, preventing too much air to be whipped into the gelato, which helps maintain dense texture.
3. Churn in ice cream maker according to your freezer's instructions until almost done. For me, this is about 30 minutes in a canister-type machine.
4. Add the Angel Flake Coconut and spin at least another 5 minutes to disperse the coconut evenly.
5. Pack into container and freeze a few hours or overnight before serving.
6. To serve, let soften about 10 minutes out of the freezer, which is a little softer than you would serve ice cream.
7. Garnish: Unsweetened Coconut Flakes (Chips) either lightly toasted or not.
8. Mix milk, cream, and corn syrup in a small Dutch oven or large heavy sauce pan. Insert a probe thermometer into the liquid and heat over medium heat just until warm: 100u0b0F (38u0b0C), whisking occasionally.
9. Whisk together the sugar, dextrose, milk powder, tapioca starch, and guar gum.
10. When milk and cream reaches 100u0b0F (38u0b0C), slowly drizzle in the dry ingredients, whisking constantly.
11. 4. Heat to 185u0b0F (85u0b0C), continuing to whisk. Do not allow to boil.
12. Remove from heat and strain into a bowl set over an ice bath. Let cool to room temperature.
13. Temper some of the Gelato Mix into the canola oil / lecithin mixture, then add to the balance of the Gelato Mix.
14. Mix with an immersion blender to completely mix in the liquid soy lecithin.
15. Using 1-quart containers, divide into two portions: 720 grams each. Each portion will make one batch of gelato.
16. Refrigerate overnight. Mix and churn gelato next day.
17. This is a good "make-ahead" recipe as the Gelato Mix will keep in the refrigerator for up to 10 days, as long as you've used very fresh milk and cream.

coconut gelato, mix, coconut, sugar, salt, lemon juice, angel, mix, milk, heavy cream, corn syrup, sugar, dextrose, non, tapioca, guar gum, canola oil, liquid soy lecithin

Taken from food52.com/recipes/37343-coconut-gelato (may not work)