Coconut ice cream

Coconut ice cream

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Desserts
Serves
6-8

All the ice creams and sorbets in this chapter are made slightly differently for a reason. In this coconut recipe I have used a method which produces a beautifully creamy texture.

Ingredients

Quantity Ingredient
400ml double cream
300ml coconut cream
300ml milk
6 egg yolks
225g caster sugar
60g desiccated coconut
50ml white rum or coconut liqueur, such as Malibu

Method

  1. Place the double cream, coconut cream and milk into a saucepan and bring to the boil.
  2. Place the egg yolks and sugar into a bowl and whisk until light and thickened.
  3. Pour the hot milk mixture onto the eggs, whisking continuously until the mixture is smooth. Pour it back into saucepan and bring to nearly simmering point, stirring constantly, until thickened (but don’t boil).
  4. Pour the custard into a bowl and stir in the desiccated coconut and white rum or coconut liqueur.
  5. Leave to cool, then churn in an ice-cream machine until frozen. Transfer into a sealable container and place in the freezer until ready to serve.
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