Ingredients

The following ingredients have 4 Servings
  • 5 egg yolks
  • 500 ml coconut cream (full fat)
  • 250 ml heavy whipping cream
  • 4 tbsp powdered sweetener (or more, to your taste)
  • 25 g desiccated/shredded coconut (unsweetened toasted (optional))
  • 1 tsp vanilla extract

Instruction

  • Whisk the egg yolks in a large heatproof bowl. Set aside.
  • In a saucepan, add the coconut cream, cream, and sweetener. Gently heat on the stovetop stirring constantly to dissolve the sweetener. Remove from the heat as soon as you notice it is bubbling around the edges.
  • Start gently whisking the egg yolks again, and very gradually add a spoon at a time of the warm cream to the egg yolks. Continue until all the cream has been incorporated.
  • Stir in the vanilla then pour back into the saucepan and heat again whilst stirring, to thicken to a custard consistency.
  • Remove from the heat and allow to cool completely. Stir through the toasted coconut (optional), reserving 2 tablespoons to garnish the finished ice cream when serving.