Coconut Ice Cream

Coconut is this month's theme for Jihva for Ingredients and it's hosted by Ashwini of Food for Thought.

It didn't take very long at all to decide what to make as it gave me another opportunity to try out the new toy - so with sunny skies overhead I offer up this simple Coconut Ice-Cream.




Coconut Ice-Cream

250ml/1 cup coconut milk
250ml/1 cup coconut cream
100 grams caster sugar
4 egg yolks

Place the coconut milk, coconut cream and sugar into a pan and gently heat until the sugar has dissolved - don't let the mixture come to the boil as it will split.
Remove from the heat and allow to cool slightly.

Whisk the egg yolks until fluffy then add a tablespoon of the cooling coconut mixture - continue whisking to amalgamate before adding the remaining coconut mixture. Pour this into a clean saucepan and place over a gentle heat, stirring constantly until the mixture thickens slightly. Remove from the heat and allow to cool before placing in the fridge. You'll need this as cold as possible before making the ice-cream, so give it at least 6 hours or even overnight in the fridge.

To make the ice-cream just follow manufacturer's instructions. When finished store in a sealable container in the freezer for a few hours before serving.

If you don't have an ice-cream maker you can still make it. Just store the mixture in a shallow metal tin in the freezer and every two hours whisk it until thick and creamy. You'll need to do this 2-3 times to get a good texture.



For this dish instead of storing the ice cream in a container, I've scooped it out into ring moulds that I've placed on baking paper - this will wrap up each mould and give a nice smooth surface to the ice-cream discs. I've then placed them in the freezer to harden.

To serve, I place the ice-cream disc onto a thin, sweet pastry circle and top it with toasted shredded coconut.