Jaggery Ice Cream

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  • 200 g CAP BINTANG Jaggery Powder
  • 40 g CAP BINTANG Custard Powder
  • 300 g coconut milk
  • 700 g water
  • 200 g coconut oil
  • 5 g salt
  • *dry ice*

Cooking Method

  • Mix together custard powder and enough water to form a loose batter.
  • Mix the rest of the ingredients in a pot and bring to boil.
  • Once boil, slowly thickened the base with the premixed custard mix.
  • Remove from stove once a thick custard is achieved. Temperate in room temperature or on an ice bath until the custard is cooled to room temperature.
  • Pour the ice cream into a large bowl. Crush some dry ice with a pestle and mortar and slowly introduce the shards into the custard mix. Mix continuously until the dry ice is all dissolved.
  • Gradually add more dry ice shards and continue whisking until an ice cream consistency is achieved.
  • Keep in the freezer overnight. Ready to be served.