Killer Virgin Cocojito Ice Cream Recipes

KILLER VIRGIN COCOJITO ICE CREAM

Steps:

• Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
• Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
• Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

COCOJITO

Steps:

• Add ingredients, except club soda, to a cocktail shaker with ice cubes. Shake several times and pour into a chilled high-ball glass. Top with club soda and serve with a sprig of mint to garnish.

COCOJITO (FROZEN MOJITO)

Steps:

• Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.

COCOJITO

Steps:

• Add ingredients, except club soda, to a cocktail shaker with ice cubes.
• Shake several times and pour into a chilled high-ball glass.
• Top with club soda and serve with a sprig of mint to garnish.

KILLER VIRGIN COCOJITO ICE CREAM

Steps:

• Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
• Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
• Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

KILLER VIRGIN COCOJITO ICE CREAM

Steps:

• Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
• Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
• Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

COQUITO ICE CREAM

Steps:

• Prepare your ice cream machine, freezing the insert bowl if needed.
• In a medium saucepan over medium heat, combine the cream of coconut, coconut milk, heavy cream, rum extract, sugar, cinnamon and salt. Cook, stirring occasionally, until the cream of coconut melts down and all the ingredients are incorporated, making sure it does not come to a boil, about 5 minutes.
• As the coconut mixture cooks, place the egg yolks in a small bowl, add 1/4 cup of the coconut mixture to the yolks and whisk quickly and vigorously. (This will temper, or bring up the temperature, of the eggs, so they don't set.) Pour the yolk mixture into the saucepan with the remaining coconut mixture, and immediately start whisking over medium heat. Continue whisking until it thickens and tastes intense, about 2 minutes. If you dip a spoon in the custard, it should coat the back. Run your finger through that coating; the stripe should hold for 3 seconds. Stir in more rum extract if you'd like.
• Set a fine-mesh strainer over a food storage container or a bowl with a lid that can hold at least 1 quart. Strain the ice cream base into the container, to catch any pieces of egg that may have solidified, cover and refrigerate overnight.
• Set up your ice cream maker, add the ice cream base to its bowl and churn according to manufacturers' instructions. It should increase in volume and look thick and creamy, the consistency of soft ice cream. Serve the ice cream right out of the machine, or for a better, more traditional texture (think store-bought ice cream), transfer the churned ice cream to a food storage container and freeze for 4 to 5 more hours.

VIRGIN COCO MOJITO

Steps:

• Pour coconut syrup and lime juice into a tall glass.
• Add the mint leaves and muddle with a long spoon.
• Add ice and sparkling water.
• Stir gently and enjoy.