Coconut ice cream
Coconut ice creamIngredients1 X 400g can coconut cream250ml (1 cup) fresh cream100g ( cup) caster sugar2 extra-large egg yolks5ml (1 tsp) vanilla essence60ml (4 tbsp) desiccated coconut, or crushed coconut flakes30ml (2 tbsp) runny honey30ml (2 tbsp) crunchy peanut butterMethodHeat coconut cream and cream in a pan over low heat, without boiling. Mix caster sugar and egg yolks in a bowl. Remove the cream mixture from heat and stir in the egg mixture, then the vanilla and coconut.Pour into an ice-cream machine and churn. After 10 minutes, add honey and peanut butter and churn to completion. Or place in a plastic container with a lid and freeze until almost solid. Whisk in honey and peanut butter and freeze again for about 3 hours, whisking every hour to break up the ice crystals.Serve with extra coconut flakes...
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