Coconut Ice Cream Recipe

Ingredients:
Milk - 350 ml
Coconut - 100 gms, desiccated
Cream - 350 ml
Eggs - 2
Egg Yolks - 2
Sugar - 125 gms
Salt - 1/4 tsp

Method:
1. Put the milk, coconut and cream into a heavy-based pan and bring very slowly to just below boiling point (about 15 minutes).
2. Push through a fine sieve, pressing out as much of the coconut liquid as possible.
3. Discard the coconut from the sieve.
4. Put the eggs and egg yolks, sugar and salt into a heatproof bowl and beat until thick and mousse-like.
5. Place the bowl over a pan of simmering water.
6. Stir in some of the coconut cream mixture, then add the remainder and cook until the mixture is thick enough to coat the back of a spoon.
7. Leave to cool.
8. Pour into a shallow freezer container, cover and freeze until slushy.
9. Beat to break up the ice crystals.
10. Return to the freezer container and freeze for about 2 to 3 hours until firm.
11. Transfer to the refrigerator about 30 minutes before serving to soften lightly.