Coconut Ice Cream Veg
20mins plus cooling and freezing
Gluten Wheat Free
oz Coconut milk
tbsp Vanilla Extract
Place the coconut milk, cream, milk, sugar, and vanilla in a heavy saucepan and
heat, stirring, over a medium heat
until the milk is hot but not boiling until the sugar has dissolved. Remove from
Place the egg yolks in a bowl and beat well.
Slowly pour in 240ml/8fl.oz. of the hot milk mixture, whisking constantly
Slowly add the egg mixture to the remaining milk in the saucepan, whisking
constantly until well combined. Place the saucepan over medium heat and stir the
mixture constantly until it is thick enough to coat the back of a spoon. Do not
Strain the mixture back into a bowl and stir in the rum and coconut. Allow to
Pour the mixture into an ice cream maker and freeze churn according to the
manufacturer's directions. Alternatively,
turn the mixture into a rigid freezer-proof container and freeze, removing from
the freezer every 20 minutes or so and beating well with a wooden spoon to break
up any ice particles.
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