Coconut ice cream

Name: Coconut ice cream
Yield: 6 servings
Cuisine: Boil
Ingredients: 400.00 ml coconut; 580.00 ml milk; 150.00 ml castor sugar; 45.00 ml water; Cream of tartar pinch; 2.00 almond essence; 300.00 ml yoghurt plain

6 servings

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By Food24 November 03 2009

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Ingredients (7)

400.00 ml	coconut
580.00 ml	milk
150.00 ml	castor sugar
45.00 ml	water
	Cream of tartar — pinch
2.00	almond essence
300.00 ml	yoghurt — plain

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Method:

Add 300 ml (1 1/5 c) of the coconut to the milk. Bring to the boil. Remove from the heat and leave for 10 minutes. Toast the remaining coconut in a pan on the stove or under the oven grill until golden brown. Pour the coconut and milk mixture into a sieve and drain well. Set the drained milk aside. Blend the castor sugar, water and cream of tartar and heat slowly until the sugar has melted. Simmer for about 5 minutes and cool. Add the almond essence, drained coconut milk, toasted coconut and yoghurt. Mix well. Pour the mixture into a dish and freeze, stirring occasionally with a fork to break down the ice crystals. Freeze until hard.
Serves 6-8.