Coconut ice cream

Coconut ice cream

By
From
A la Grecque
Makes
1.5 litres
Photographer
Mark Roper

This ice cream goes beautifully with fresh mango or pineapple or even just with a ginger biscuit. Scoop into balls and roll them in extra toasted shredded coconut for an amazing presentation.

Ingredients

Quantity Ingredient
500ml coconut cream
500ml pouring cream
12 egg yolks
200g caster sugar
60ml malibu
150g shredded coconut, toasted

Method

  1. Combine the coconut cream and cream in a heavy-based saucepan.
  2. Half-fill another large saucepan with water and bring to the boil. Whisk the egg yolks with the sugar in a bowl until pale and creamy. (A stainless steel bowl is best, as it is a good conductor of heat.) Slowly pour the hot coconut cream and cream onto the egg mixture, whisking continuously. Sit the bowl on top of the saucepan of boiling water, making sure the water doesn’t touch the bowl. Cook, stirring continuously with a wooden spoon, until the temperature reaches 83ºC. If you don’t have a thermometer, the custard should be thick enough to coat the back of the spoon.
  3. Remove from the heat and strain through a fine sieve. Allow the custard to cool then stir in the Malibu. When ready to churn, tip into an ice cream machine and churn according to the manufacturer’s instructions.
  4. Towards the end of the churning, add the toasted coconut.
  5. Transfer to a plastic container and freeze. It will keep for up to a week but may become icy if kept any longer.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again