Coconut ice cream

Ingredients for 6 servings:

• 1 can coconut milk (400 grams)
• 1 cup whipped cream (250 grams)
• 100 g sugar
• 4 eggs, including the yolk
• 50 g desiccated coconut

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Heat the coconut milk, cream, desiccated coconut, and sugar in a saucepan to approximately 60°C and let stand for 30 minutes. Stir occasionally to dissolve the sugar. Beat the egg yolks in a bowl over a pan of simmering water until rose-colored. Add the coconut-cream mixture, let it cool, and refrigerate overnight. The next day, finish the ice cream in the ice cream maker. Tip 1: If you want to make the ice cream the same day, first bring the mixture to room temperature over ice water, then place it in the freezer for 45 minutes, stirring occasionally, and then place it in the maker. Tip 2: If you don’t have an ice cream maker, beat 1-2 egg whites until stiff peaks form and fold them into the cooled(!) mixture. Line a loaf pan with cling film, pour the mixture into it, and place it in the freezer at -18°C for at least 6 hours.