1) In a saucepan, combine the milk, whipping cream, sugar and coconut flesh and bring to boil.
2) Beat the eggs in a bowl.
3) Whisk the boiling coconut mixture into the eggs. Allow to cool.
4) Pour the mixture into a small loaf tin, cover and freze until firm.
5) Break up the ice cream and then beat in a bowl with an electric mixer or in a food processor until smooth.
6) Spoon the mixture back into the tin, cover and freeze for several hours until firm.
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