Ingredients

Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2-3 minutes. Set aside, cover and keep warm. Place the eggs, eggs yolk, sugar, salt and vanilla in a large heat proof bowl. Using electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place the bowl over a pan of simmering water.

Continue to beat the egg mixture while gradually adding the warm coconut mixture, 1/4 of a cup at a time, until all the coconut mixture is added. This process will take about 10 minutes, continue until the custard thickens. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle.

Cover and set aside to cool. Stir the mixture occasionally while it is cooling. When cool , pour into a laming ton tray , cover and freeze for about 1+1/2 hours or until half frozen.

Quickly spoon the mixture into a food processor and process for 30 seconds or until smooth. Return to the laminating tray or place in plastic containers, cover and freeze completely. Coconut ice cream looks attractive if served in scoops and garnished with mint and coconut.


(Makes: about 900 mls)