Recipes

18th November 2010

Coconut ice cream

Serves 6 / Time 1 hour plus freezing

Calories 570 per portion / Fat 45G (of which 30.5G is saturated)

Ingredients

Eggs 4, yolks only

Caster sugar 200g (7oz)

Coconut milk 400ml can

Coconut cream 200ml carton

Double cream 200ml (7fl oz)

Strawberries halved, to decorate

Thin wedges pineapple to decorate

Instructions

1 Put egg yolks into a mixing bowl, add sugar and whisk until thick and creamy, and very light in colour.

2 Whisk in coconut milk, then coconut cream and double cream.

3 Freeze mixture in an ice-cream making machine, or put the bowl in the freezer and freeze until the custard starts to freeze (about 1.25cm (1/2in) around the side). Remove from freezer and whisk gently, then return to freezer and continue to whisk at intervals until ice cream is completely frozen.

4 To serve, place scoops in individual bowls and decorate each with a piece of strawberry and a pineapple wedge.