Well, last week when I said The Internet, The Broadband and The Wireless were fixed: I was wrong. I think they are all fixed now. I am not dwelling on it.
The ice cream I made for Knitting Curry Day was warmly, or cooly, received. Today is is warmly and tomorrow it will be hotly, so I decided to go with something that was quick and easy: No churn coconut ice cream with a toasted coconut embellishment.
So here we go...
Coconut Ice Cream makes almost 2 litres
- 600ml thickened cream
- 1 395g tin condensed milk
- 1 270ml tin coconut milk (or cream)
- extra shredded coconut for toasting
You'll need some airtight containers, I used the take away kind from the supermarket and almost filled two 1 litre containers.
Whip the cream until stiff peaks form. Then with the speed as low as possible, pour in the condensed milk and the coconut milk. I chilled the two tins of milk to help the ice cream freeze a little more quickly- well I like to think that anyway. Turn the speed up to high for a few seconds to make sure everything is properly mixed.
Pour into containers, seal well and then freeze for at least 5-6 hours. Of course overnight is better.
Meanwhile, place the shredded coconut on a foil lined tray and place under the grill. You have to watch it like a hawk as it can go from not cooked to burnt-to-a-cinder in a split second. When it was half as toasted as I wanted I mixed it together a little to help it brown more evenly. You toast it until it is the colour you prefer.
Then seal in a container.
Serve the ice cream with the toasted coconut.
It is also absolutely delicious with black sticky rice. Yum. Please excuse the messy bowl, I had seconds and I don't usually even eat dessert.