For the ice cream, heat the milk, coconut milk and two-thirds of the sugar in a heavy-based saucepan and slowly bring to the boil. Meanwhile, whisk the egg yolks and remaining sugar together in a ...
This is particularly true for coconut cream. It is creamy, smooth, delicious, and always digests well for me. Unlike milk, it is less likely to curdle in your tea and evokes a slightly nutty ...
Remove from heat and allow to cool. Stir in remaining puree, coconut cream and lime juice. Pour into ice block moulds and freeze. When half-frozen push sticks in halfway. To finish, de-mould ice ...