Coconut Ice Cream
|Desiccated coconut||75 Gram|
|Single cream||350 Milliliter|
Scald the milk, coconut and cream in a heavy based pan over a low heat about 15-20 minutes.
Push through a fine sieve, pressing out as much of the coconut juice as possible.
Discard the coconut.
Beat the eggs and egg yolks, sugar and salt with an electricbeater until thick and mousse like.
Place over a pan of simmering water, stir in some of the coconut cream mixture, then the remainder and cook until the mixture will coat the back of a spoon.
Cool quickly, then pour into freezer trays and freeze until mushy.
Beat again to break up the ice crystals, return to the freezer trays and freeze until firm, about 2-3 hours depending on freezer temperature and tray size.
Scoop into chilled glasses to serve.