Coconut ice-cream
- Preparation and cooking time
- Total time
- Plus freezing time
- More effort
- Serves 6
Ingredients
- 400ml can of coconut cream
- 300ml single cream
- 250ml milk
- 1 vanilla pod
- 6 egg yolks
- 165g caster sugar
- 60g desiccated coconut
Method
- STEP 1Combine 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.
- STEP 2Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
- STEP 3Return 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.
- STEP 4Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.