Coconut Ice Cream

4 egg yolks 125 g (4 oz) caster sugar
1767 g (6 oz) grated creamed coconut.
300 ml (1/2 pint) milk
300 ml (1/2 pint) double cream
1 tsp vanilla essence
2 tbsp dessicated coconut (omit if not desired)
Strawberry fans to decorate/pineapple slices


Method:
1. Put the egg yolks and sugar into a bowl and whisk until light in color

2. Heat the milk in a heavy pan with the coconut cream, allowing the coconut to melt. Heat to just below boiling point. Add a little of the hot milk to the egg-yolk mixture and stir to blend, then pour in the remaining milk.

3. Pour back into the pan and heat gently, stirring until the froth disappears and the mixture coats the back of a spoon. Do not boil.

4. Leave the custard to cool, then stir in the cream and vanilla essence and dessicated coconut.

5. Pour into a container and freeze for 3 hours. Tip into a bowl and mash to break down the ice crystals. Return to container. Freeze for 2 hours. Mash and Freeze for another 2 hours.

Remove from the freezer 30 minutes before serving and decorate as pleased.

Friendly Tip: If you require a delicate flavoring of coconut then cut down on the amount of grated coconut cream used as this ice-cream made according to this recipe will be very rich in coconut. To make Vanilla ice-cream omit the coconut and add more vanilla essence (1 1/2-2 tsp).