Coconut Rum Ice Cream

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.

Method

1. In a small pot on a low-medium heat, combine the milk, coconut milk and sugar. Stir until the sugar has dissolved.
2. 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.
3. 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.
4. Meanwhile toast the desiccated coconut over medium heat in a dry pan, stirring constantly, until they turn golden. Set aside to cool.
5. Add the toasted coconut and Malibu to the mix once it’s removed from the fridge.
6. 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.
7. Transfer the ice cream to a container and put it into the freezer until you’re ready to eat it.