Coconut Ice Cream

Ingredients

• 290ml double cream
• 290ml thick coconut milk (fresh is best if you can)
• 55g desiccated coconut
• 55g castor sugar
• 4 egg yolks

Method

1. Bring the cream, coconut milk and desiccated coconut to the boil in a large, heavy saucepan.
2. Remove from heat, cover and set aside for 30 mins to infuse.
3. In a large bowl, whisk the castor sugar with the egg yolks until creamy. Add coconut infusion and whisk together.
4. Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of a spoon. Take care not to over heat because that will scramble the eggs. Leave to cool.
5. Pour the mixture into a tray and freeze.
6. When the mixture is half-frozen, remove from the freezer, whisk again and return to complete freezing.