Coconut Ice Cream

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.

Tips:

-          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.