Coconut Ice cream

Directions

1. Heat 1½ pints of milk, pour it over the grated coconut and leave to stand for 5 minutes.

2. Squeeze the milk/coconut mixture thoroughly to extract the flavour and then strain out the gratings.

3. Blend the custard powder with 4 tablespoons plain milk.

4. Heat the remaining 2½ pints of milk in a saucepan.

5. Remove from the heat and add the custard powder, blending well. Return to the pan on heat and stir constantly until the mixture thickens. Remove from the heat.

6. Whisk the eggs lightly with sugar, add the essence, pour the hot custard in and whisk well.

7. Add the coconut milk and mix well.

8. Cool and freeze as usual.

Note: Milk which has been flavoured with coconut should not be heated.

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