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i dont' think i have the possibility of adding ice to my ice cream machine, since it has water within itself....and it's not something that can be opened!

Hi Arky thanks for your advice. the problem i find is that the ice cream never arrives to a really Solid point when it's churning. Then i would check the ice cream churner, and i would notice that its ice would already started to melt. would that be a prob with my machine? or is it that...

Hi What ingredient should be used in order to avoid ice cream crystallization? thanks

Hi there... Thanks very much for your help. It seems that it's just what i'm looking for!! I hope I can find it here in Malta because I never saw it actually!! If not I think I can follow Piccolina's advice right?? tks!

One by one - means that the coconut is clearly visible , it's not like when you stir a cake - you see only the coconut flakes (sorry it's difficult to explain for me) The size is larger than desiccated coconut and thicker, about 5mm by 1 or 2mm

I went into cafeteria and tasted this "blueberry and coconut tart". I'm trying to copy the recipe and if anyone ever had a recipe of this tart i would appreciate if you could help me. I have not tried it yet but the problem I have is the coconut...It was quite large than normal dessicated...