COOK 20 MINS
400ml coconut cream
300ml thickened cream
6 egg yolks
To make ice cream, heat the milk, coconut cream, thickened cream and salt over medium heat in a saucepan. When the milk/ cream mixture begins to steam, remove from heat.
Whisk the egg yolks and sugar in a medium bowl. Slowly pour the milk/ cream mixture into the egg yolks while whisking (avoid curdling). Scrape everything back into the saucepan and set over medium heat. Constantly stir the custard, scraping the sides and bottom until it thickens. Remove from heat and strain.
Let the custard cool over an ice bath until it is completely chilled. Churn in your ice cream machine per the manufacturer’s instructions. Place ice cream in the freezer once done.
Serve coconut ice cream with your favourites toppings such as fruits or shaved coconut.