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Coconut Ice Cream
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Coconut milk - 225 ml
Whipping cream - 175 ml 
Sugar - 60 gm
Eggs - 2 nos
Finely chopped young coconut flesh - 3 tbsp

Unsweetened dessicated coconut - 2 tbsp


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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