As we are approaching autumn we still have a few sunny and warm days to look forward to,
but this ice cream doesn't need a warm day as an excuse to indulge - it's a brilliant dessert
after a spicy curry. Even if you don’t have an ice cream machine, the hourly whisking is well
worth the effort. Lick the bowl delicious! This gorgeous recipe was published by the
Sunday Times Food Weekly.
Coconut Ice Cream
Makes 4 small portions
You will need
1 400g can coconut cream
250ml fresh cream
½ cup caster sugar
2 -large egg yolks
5ml vanilla essence
4Tbsp desiccated coconut
30ml runny honey
30ml crunchy peanut butter
How to make it
Heat the coconut cream and cream over low heat without boiling.
Mix the caster sugar and egg yolks in a bowl.
Remove the cream mixture from the heat and stir in the egg mixture.
Stir in the coconut and vanilla.
Place in a plastic container with a lid and freeze until almost solid.
Whisk in honey and peanut butter and freeze again – whisking every hour
to break up the ice crystals.
This takes about 3 hours and 3 bouts of whisking.
Garnish with coconut flakes and sprig of mint.
We served it with half a granadilla or even a slice of kiwi fruit would be nice and
tart with the sweetness of the ice cream.
- If you do own an ice cream machine it is much quicker. Pour mixture into ice cream machine and churn for 10 minutes. Add honey and peanut butter and churn again.