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  • Quick
  • Makes 5 Cups
  • 15 mins prep
  • 10 mins cook

Coconut ice-cream

Coconut ice-cream

Coconut ice-cream, dairy recipe, brought to you by Woman's Day

Ingredients

Coconut ice-cream

  • 1 1/2 cups milk
  • 1 1/2 cups thickened cream
  • 2 cups shredded coconut
  • 6 egg-yolks
  • 2/3 cup caster sugar
  • coconut flakes, fresh mango, to serve

Steps

Coconut ice-cream

  1. In a medium saucepan, combine milk, cream and coconut. Bring almost to boiling point on medium heat. Remove from heat and set aside to infuse 5 minutes.
  2. Meanwhile, in a large bowl, whisk egg- yolks with sugar, until very thick and pale.
  3. Gradually pour milk into yolk mixture, whisking constantly to combine.
  4. Return mixture to clean saucepan. Cook on medium heat 4-5 minutes, stirring occasionally, until mixture thickens and coats the back of a wooden spoon. Do not boil.
  5. Cool to room temperature. Pour into the bowl of an ice-cream machine and churn according to manufacturer’s instructions (about 40 minutes).
  6. Pour into a chilled 5-cup freezer container. Freeze 2 hours until completely firm.
  7. Sprinkle with coconut flakes. Serve with mango.

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