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Coconut Ice Cream      Veg  CD  DP  20mins plus cooling and freezing


Serves 4-6    Cold  Alcohol Vegetarian  Dessert  Ices  Gluten Wheat Free



420ml/14 oz Coconut milk

240ml/8fl.oz. Whipping Cream    

240ml/8fl.oz. Milk

125g/5oz Sugar

1 tbsp Vanilla Extract

4 Egg Yolks

60ml/2fl.oz.  Dark rum

50g/2oz  Desiccated Coconut




1. 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 the heat.


2. Place the egg yolks in a bowl and beat well.  Slowly pour in 240ml/8fl.oz. of the hot milk mixture, whisking constantly until smooth.


3. 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 boil.


4. Strain the mixture back into a bowl and stir in the rum and coconut. Allow to cool.


5. 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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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