Coconut ice-cream
A sweet delicious refreshing ice-cream, really easy to make and delightful to plunge a spoon in to. Serve with grilled Mango or Almond Tart or eggy bread or wrap in filo pastry and deep fry or Dark chocolate torte.
Preparation time: 15 - 20 minutes Quantity: Serves 4 - 6 Cooking time: only freezing time
Ingredients
1 can / 400g condensed milk
1 can / 400g evaporated milk
1 can / 400g coconut milk
Extra flavour -
add 1 lime juice and zest
or
1 lemon juice and zest
or
2 tablespoon toasted coconut
or
3 tablespoons chopped mango (spoon in at the end as the enzyme’s, may stop it from setting)
or
60g melted white chocolate
or
60g chopped cinder toffee (spoon in at the end)
Method
- Whisk all the ingredients together
- Place in the freezer for 1 hour
- Get out and whisk till doubled in volume
- If you want any additional flavours add at this stage
- Pour in to an ice-cream machine or pour in to a container and freeze, stirring every 20 -30 minutes until softly scooped but frozen