This is a delicious refreshing ice cream — ideal after an oriental meal. Its creamy texture comes from the coconut milk. Great if you have an abundance of desiccated coconut still left over from Passover. It will keep in the freezer for up to one month.
Serves 8–10
Prep: 10 minutes plus 3 hours freezing
Cook: 20 minutes
Ingredients
400 ml coconut milk
4 x 250ml soya single cream (Alpro)
4 eggs
250g caster sugar
75g desiccated coconut, for optional garnish
Method
- Put the soya cream and coconut milk in a pan and heat gently. Do not boil.
- Whisk the eggs and sugar until thick. Pour the coconut mixture into the eggs and sugar. Whisk together briefly and then return to the saucepan. Heat gently to thicken. Set aside to cool for 10 minutes.
- Transfer to a plastic container and place in the freezer for 1 hour or until the mixture is set about 3cm in from the edges.
- Remove from the freezer and whisk it all together. When it is fairly smooth, return to the freezer for a further hour, then repeat the whisking once more.
- Transfer the ice cream to a rigid container, cover and freeze until firm.
- To prepare the garnish, toast the coconut in a single layer in a dry frying pan and cook until just golden. Remove and set aside.
- Before serving, transfer the ice cream to the fridge for about 30 minutes to soften then serve sprinkled with the toasted coconut.
