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Lovely and refreshing ice-cream – great for Mexican themed dinner parties as it refreshes the palate!
300ml single cream
Combine the coconut cream, cream and dairy in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream blend to a boil; strain into a large jug (heatproof), discard the vanilla pod.
Whisk the egg yolks and sugar until just combined; gradually whisk in the warm cream mixture. Stress into a large jug.
Return mixture to same skillet; stir over a low high temperature, without boiling, until it really is thickened slightly; stir in the coconut. Pour into a cooking tin, cover and freeze until almost set.
Chop the ice-cream roughly, beat in a large bowl with electric mixer until steady. Pour into loaf tin, cover and then freeze until company.
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This is a lovely recipe for coconut ice cream. My 1st attempt was a success! The only switch I designed to the elements was to use a teaspoon of vanilla remove rather than the vanilla pod.
The thing I’d do differently the next time is not use a small saucepan to boil the milk and cream blend. As soon as it began to boil it erupted over the sides from the skillet making chaos! Large saucepan skillet would be much better.
For a bit of extra yumminess, the next time, I shall cut the ice cream into rectangles, stay in a glaciers cream stay and dip them in delicious chocolate. Homemade Bounty’ snow creams!! YUM!
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