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Toasted coconut & rum ice-cream
Toasted coconut & rum ice-cream
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 90g (1 cup) desiccated coconut
  • 185mls (3/4 cup) milk
  • 375mls (1 1/2 cups) thickened cream
  • 5 egg yolks
  • 150g (2/3 cup) caster sugar
  • 60mls (1/4 cup) white rum
  • 15g (1/3 cup) flaked coconut, to serve
  • 1/2 pineapple, peeled, cut into wedges, to serve
  • 2 bananas, sliced, to serve
Instructions:
  • Toast desiccated coconut in a large non-stick frying pan over medium heat, stirring often, until golden brown, about 5 minutes.
  • In a small saucepan, combine the milk, 125mls (1/2 cup) cream, and toasted coconut. Simmer over medium heat, stirring occasionally, until it comes to a gentle simmer. Remove from heat and let cool to room temperature.
  • Prepare a sieve lined with a double layer of muslin or a loosely woven cloth. Pour the coconut mixture into the sieve set over a bowl. Gather the cloth ends, twist, and squeeze firmly to extract all the coconut milk. Keep the flavored milk and discard the coconut solids.
  • In a heat-resistant bowl, whisk egg yolks and sugar over a simmering water bath until thick and pale, forming a ribbon trail when lifting the whisk. Remove from heat and continue whisking until cooled to room temperature.
  • Whip the rest of the cream in a medium bowl using a whisk or electric hand beaters until soft peaks form.
  • Combine the coconut milk and rum with the egg yolk mixture, then gently fold in half of the whipped cream. Add the rest of the whipped cream and fold until fully incorporated.
  • Transfer the creamy ice-cream blend into a sealed airtight container and freeze for 8-10 hours until solid. Keep in the freezer for up to 1 month.
  • Toast flaked coconut in a non-stick pan over medium heat, stirring occasionally, for 5 minutes until golden brown. Allow to cool to room temperature.
  • Top the ice-cream with fresh pineapple and bananas, then sprinkle with toasted flaked coconut before serving.

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