Coconut Ice Cream Recipe

(Kem Dua)

Ingredients : Serves 4

275 ml

350 ml

2

2

5 ml

100 g

1/4 teaspoon

Garnish

50 g

A few sprigs

Thick coconut milk

Fresh ice cream

Eggs

Egg yolks

Vanilla essence

Sugar

Salt

Desiccated coconut, dry-fried until golden brown

Mint

• Heat the coconut milk and cream over a medium heat and cook for 5 minutes without boiling over.

• Beat together the eggs, egg yolks, vanilla, sugar and salt.

• Place a deep bowl in a saucepan with boiling water up to the halfway mark of the bowl.

• Pour in the egg mixture and beat in the warm coconut milk mixture, a little at a time.

• Stir until the mixture thickens enough to coat a spoon.

• Remove from the heat, stirring occasionally as it cools.

• Pour into a bowl when it is cool enough to be put into the freezer. Freeze for 1 hour. Scoop out into a blender or food processor and process until smooth. Pour back into the bowl and freeze until solid.

• Serve in scoops, garnished with desiccated coconut and springs of mint.