Nariyal Ice Cream
|Thick coconut milk||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , with two yolks separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated coconut||2 Tablespoon|
|Fresh cream||1 3⁄4 Cup (28 tbs)|
|Vanilla essence||1 Teaspoon|
|Jaggery||1⁄4 Cup (4 tbs), melted|
Heat coconut milk and cream over boiling water.
Beat two whole eggs and two yolks, vanilla essence and jaggery.
Pour into the cream mixture and stir over boiling water till thick and creamy.
Cool and pour into an ice cream tray.
When half frozen, remove and beat well.
Freeze again till set.
Serve garnished with grated coconut.