Ice cream Sundays #1: Easy coconut ice cream

I love this coconut ice cream! It is easy to make and pairs well with almost any baked pudding. If you don’t like the taste or texture of dessicated coconut, make a vanilla ice cream by omitting the coconut.

All good ice cream starts with a good Creme Anglaise (Vanilla custard). The key ingredient to a good Creme Anglaise is patience. Take your time and make sure your custard is good.

My ice cream maker is one of the best gifts Peet has ever given me. I have had mine for almost ten years now and it is still going strong. There are many ice cream makers on the market. Your budget and needs will point you in the right direction in terms of which one to buy. My Krups machine works perfectly for me. The only down side to this machine is that you need to freeze the bowl 12 to 24 hours in advance, which means you need to plan ahead (honestly I am not always good at that). You can read a review here

You will need

250 ml full cream milk (don’t try and save on calories here – the fat content is important)

150 gr caster sugar

2 medium eggs

450 ml whipping cream

40 gr dessicated coconut

1/2 teaspoon vanilla extract or a vanilla pod

This is how

  1. Gently heat the milk in a small saucepan until hot, but not boiling. If you are using a vanilla pod, scrape the seeds into the milk before heating.
  2. Meanwhile lightly beat the eggs and sugar in a jug/bowl using a hand whisk.
  3. Slowly (very slowly) pour the hot milk down the side of the jug into the egg and sugar mixture, while stirring.
  4. Now pour the mixture in the saucepan and heat gently, without boiling, stirring constantly until the custard thickens slightly and coats the back of the spoon. Do not let the mixture boil or the it will separate. *
  5. Allow the mixture to cool at room temperature, then add the unwhipped cream, vanilla extract (if you did not use the pod), and coconut. Stir the mixture well.
  6. Place the mixture into the refrigerator for at least 12 hours before preparing in your ice cream maker.
  7. After churning your ice cream, pop it into a container and freeze for an hour or so before serving.

* If the mixture curdles at any stage it can be processed in a blender or food processor for one minute until smooth. Be warned – sometimes this works and other times not.



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