- 1 Cup of Whole Milk
- 1 Cup of Coconut Milk
- 1/2 Cup Caster Sugar
- 4 Egg Yolks
- 250ml Double Cream
- 1/4 Cup Desiccated Coconut
- 2 - 3 Tbsp. Malibu
It’s less than a week till D day with the results. I took an extremely relaxed approach to the exams, however everybody seems to be on a mission to make me nervous about the results. I’ve got one food related course down the very bottom of the CAO form. Shock horror, I don’t want to study culinary arts! Moving swiftly onto something somewhat related to this recipe..
Malibu is really lovely, in fact anything with coconut is lovely. I recently had an idea for coconut ice cream, and after a quick search on Google had came up with a rough idea for a recipe. I had planned on using coconut milk and ice cream, however after seeing a recipe on Ice Cream Ireland, the idea of using desiccated coconut somehow carried through to my end product.
- In a small pot on a low-medium heat, combine the milk, coconut milk and sugar. Stir until the sugar has dissolved.
- In another small bowl, whisk the egg yolks. Slowly add the milk and sugar mixture, whisking constantly. Return to the pot and continue mixing until the mixture coats the back of a spoon.
- Move to mixture to a large bowl, add the cream and stir well. Place the bowl into a basin of ice water to cool it down. Once the mixture has cooled, place in the fridge for 2 – 3 hours.
- Meanwhile toast the desiccated coconut over medium heat in a dry pan, stirring constantly, until they turn golden. Set aside to cool.
- Add the toasted coconut and Malibu to the mix once it’s removed from the fridge.
- Pour the mixture into your ice cream maker for around 30 minutes. When there is around 5 – 10 minutes left, add the raisins and any remaining rum.
- Transfer the ice cream to a container and put it into the freezer until you’re ready to eat it.