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Coconut Ice-Cream
Serves: 6
Preparation Time: 30 minutes
Cooking Time: Freezing Time Varies
Ingredients
    • 400ml can of coconut cream
    • 300ml single cream
    • 250ml milk
    • 1 vanilla pod
    • 6 egg yolks
    • 165g caster sugar
    • 60g desiccated coconut

     
Method
  1. Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof), discard the vanilla pod.
  2. Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
  3. Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; stir in the coconut. Pour into a baking tin, cover and freeze until almost set.
  4. Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.
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