Coconut ice cream
INGREDIENTS
5 egg yolks
75g golden caster sugar
2 tsp cornflour
300ml coconut milk
200ml coconut cream
Seeds of 1 vanilla pod OR ½–1 tsp real vanilla powder (optional)
2 tsp cornflour
300ml coconut milk
200ml coconut cream
Seeds of 1 vanilla pod OR ½–1 tsp real vanilla powder (optional)
½ tsp vanilla extract
METHOD
Whisk the egg yolks, sugar and cornflour together in a mixing bowl.
Pour the coconut milk and cream into a saucepan and stir in the vanilla seeds or powder (if using), and the vanilla extract. Heat until simmering on a low-medium heat, removing it just when it starts to bubble around the edges of the pan. Don't let it boil.
Pour onto the egg and sugar mixture in a slow, steady stream, whisking constantly with a balloon whisk to combine. Once you’ve got a smooth custard, return it to the pan and cook on a very low heat, stirring with a wooden spoon, until it is moderately thick – be patient and don’t be tempted to turn the heat up, it will thicken eventually.
It’s thick enough when it can pass the spoon test – when the custard coats the back of your wooden spoon and when you run a finger down the back of it, it leaves a clear line.
Leave to cool.
Once cooled, churn in an ice cream maker according to its instructions. Pour into an airtight container and freeze for a couple of hours before serving. Any extra ice cream will store in the airtight container in the freezer for up to 2 weeks.
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