Easy Coconut Ice Cream
- Ready In:
- 8hrs 20mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 200 g white sugar
- 4 large eggs
- 480 ml double cream
- 480 ml full-fat coconut milk
- 4.92 ml vanilla extract
- 59.16 ml coconut flakes
directions
- Whisk together the eggs and sugar until light and fluffy.
- Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
- Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
- Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
- Pour into sealable plastic containers and freeze for 8 hours.
- Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.
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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra