COCONUT ICE CREAM

 

Serves: 8.

 

Ingredients

400g can coconut milk

400g can coconut cream

150g caster sugar

50g liquid glucose (available from supermarkets) or maple syrup

2 tsp cornflour

Shaved coconut or toasted coconut flakes, to serve (optional)

 

Method

1 Tip all the ingredients except the coconut flakes into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 minute, then remove from the heat and leave to cool completely, about 1 hour.

2 Pour the cooled mixture into an ice-cream machine and churn for 30 minutes to an hour, according to the manufacturer’s instructions. At this stage, it will still be soft.

3 Scrape the churned ice cream into a freezer-proof container or loaf tin and freeze for at least 4 hours or overnight until it is firm enough to be scooped. Will keep frozen for up to three months. Serve in cones or bowls topped with shaved coconut or toasted coconut flakes.