Coconut ice cream

Coconut ice cream

By
From
Have You Eaten
Serves
6-8
Photographer
Billy Law

This is one of the simplest ice cream recipes. Coconut ice cream is rich and creamy, and is best served with sour or citrusy fruit like caramelised pineapple or lemon.

Ingredients

Quantity Ingredient
250ml full-cream milk
115g caster sugar
6 egg yolks, lightly whisked
250ml thickened cream
270ml tinned coconut cream

Method

  1. Heat the milk and sugar in a saucepan until simmering, stirring occasionally until the sugar has dissolved. Remove the pan from the heat and slowly pour the hot milk in a steady stream into the egg yolks, whisking continuously so the eggs don’t curdle. Once combined, pour the mixture back into the saucepan and keep stirring over low heat until thickened. The mixture should be thick enough to coat the back of a spatula when it is ready. Remove from the heat and set aside to cool for 10 minutes.
  2. Pour the cream and coconut cream into the mixture, stirring until combined. Cover and refrigerate for at least 2 hours, or overnight.
  3. Churn the mixture in an ice-cream maker according to the manufacturer’s directions. It will take 15–20 minutes for the ice cream to set. Serve immediately, or transfer to a container and store in the freezer for a firmer texture.
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