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Member recipe

Coconut ice-cream

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(3 ratings)

Member recipe by

Servings

Serves 6

Lovely and refreshing ice-cream - great for Mexican themed dinner parties as it refreshes the palate!

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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.

Comments, questions and tips

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Comments (2)

glossy2's picture

Just wished I'd taken notice of Jacqui's tip to use a larger saucepan - mixture is cooling now in fridge waiting to go into ice-cream maker. Will comment on taste later.

JacquiP1985's picture
3.75

This is a lovely recipe for coconut ice cream. My first attempt was a success! The only change I made to the ingredients was to use a teaspoon of vanilla extract rather than the vanilla pod.
The only thing I would do differently next time is not use a small saucepan to boil the milk and cream mixture. As soon as it began to boil it erupted over the sides of the pan making a mess! Large saucepan pan would be much better.
For a bit of extra yumminess, next time, I shall cut the ice cream into rectangles, stick in a ice cream stick and dip them in chocolate. Homemade Bounty' ice creams!! YUM!

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