Coconut Ice Cream

Makes 1 big tub of icecream - serves 6+

4 eggs

1 cup white sugar

2 cups whipping cream (500 ml. container)

2 cups thick (good-quality) coconut milk

1 tsp. vanilla flavoring

2 tsp. coconut flavoring

Prepare a container with a lid in which to freeze the ice cream. I used a large rectangular tupperware container.

Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.

Pour this mixture into a saucepan and place over medium-high heat.

Cook for 8-10 minutes, stirring continuously, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.

Measure out 2 cups coconut milk (approx. 1 can) and set aside. If there are any lumps, use a fork or whisk to break them up and create a smooth milk.

Pour 2 cups whipping cream into your food processor, blender, or mixer. Process until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop this whipped cream into a large mixing bowl.

Fold the coconut milk into the whipped cream, stirring to combine.

Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavorings (vanilla and coconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture.

Pour the ice cream mixture into your prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight. Note: You can leave the ice cream cake or plain ice cream uncovered until frozen. Be sure to cover it thereafter.

To serve, dip an ice cream scoop in water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little toasted coconut. You can also add ice magic or chocolate sauce mmmmmmm.

Grublover comment

This icecream is really easy to make and you don't need an icecream maker. It is really good served with a thai meal (I served it as a dessert after a green curry). The icecream is only good that day so don't save any for the next day (the texture goes all funny).

When you are cooking the egg mixture it will start all runny and then bubble up at which point you will think 'aaargh this doesn't look like custard'. But it will suddenly all sink down and thicken up so just keep stirring!

I gave the icecream a few stirs while it was in the freezer - I don't know what difference this made but I have heard it's a good idea.