Coconut Ice Cream

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 3/ Day 4 Theme: Seasonal Dishes - Summer Dessert Dish: Coconut Ice Cream Summer means time for ice creams. Even though some might say (I'm sure my husband will agree) that ice cream can be eaten any time of the year. But at least in summer I don't have to say it's too cold outside to eat an ice cream :-) I have stopped buying store bought ice creams more than 3 years back, when I bought my ice cream maker. I make sure that the freezer is always stocked with vanilla and mango ice creams...

Ingredients

• 1 oz 15.5 . cans Coconut Milk (of)
• 1 cups heavy cream
• supermarket roast chicken, approximately 200g once shredded ((I used whole milk))
• ⅔ cup sugar ((or to taste))
• supermarket roast chicken, approximately 200g once shredded (Ground)
• 1 tbsps corn starch
• Coconut (Toasted - for topping (optional))

Method

1. Whisk corn starch with 3tbsp of milk in a small bowl, set aside.
2. Combine coconut milk, heavy cream, remaining milk and sugar in a heavy bottomed sauce pan. Heat on medium flame, stirring constantly until sugar melts. Bring the mixture to a boil.
3. Lower the heat and slowly add the corn starch mixture in a steady stream, whisk continuously. Cook stirring continuously until the mixture thickens, about 3 minutes.
4. Turn off the heat and add ground cardamom. Let cool, then refrigerate for at least 4 hours.
5. Follow ice cream machine directions and churn the ice cream. Enjoy with toasted coconut sprinkled on top!!

View the recipe instructions at Cook's Hideout