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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

  • STEP 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.
  • STEP 2
    Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
  • STEP 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.
  • STEP 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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A star rating of 4.8 out of 5.4 ratings
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