Coconut ice-cream

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.