Ready in: 45 minutes
- 1 dry coconut chopped
- 1 ½ tins condensed milk
- 2 cups heavy cream
- 2 tbsp custard powder
- 1 cup evaporated milk
- 3 tbsp granulated sugar
- 1 tsp almond essence
- Pinch of salt
In blender add the chopped coconut with enough water to cover. Grate until fine. Pour into a strainer and squeeze as much liquid from the coconut to extract the flavour.
In a medium pan, heat 1 cup evaporated milk, sugar and a pinch of salt just below boiling point.
Mix the custard powder into 1 cup heavy cream and add to the heated milk. Stir for a few minutes and remove from heat. Add the rest of the cream and the remaining ingredients. Let cool.
At this point, if using an ice cream mixer, use as directed and enjoy.
If not, place mixture in a plastic container and freeze until almost firm, at least 4 hours.
Remove from freezer and in parts, quickly whip the ice cream with an electric mixer or blender which will help develop the creaminess of the ice cream.
Place ice cream back in the freezer for a few more hours and then serve.