¾ cup shredded coconut
2 cups cream
1 cup milk
½ cup caster sugar
4 egg yolks
about 10 ice cubes
Mango & lime sorbet
⅓ cup caster sugar
2 mangoes, flesh roughly chopped
finely grated zest of 1 ½ limes
2 tbsp lime juice
¼ cup toasted, shredded coconut, to serve
- To make the coconut ice cream, line a 6-cup-capacity loaf tin with cling film and place in the freezer to chill. Heat a large dry frypan over a medium heat, add coconut and toast for 2-3 minutes, shaking the pan regularly, until coconut is toasted. Transfer to a heatproof bowl.
- Place cream, milk and half of the sugar into a saucepan. Cook on a low heat, stirring occasionally, until just below boiling and sugar has dissolved. Remove from heat and pour over toasted coconut. Set aside to infuse for an hour. Meanwhile, start making the mango sorbet (see step 8).
- To finish the coconut ice cream, place a sieve over a saucepan and pour cooled coconut mix through, pressing down to extract as much flavour as possible, discard coconut. Bring mixture to just below boiling over a medium heat then set aside.
- Place remaining sugar and egg yolks into a bowl and whisk using electric beaters for about 2 minutes or until the mix is pale and creamy.
- Whisk ½ cup of the hot cream mixture into eggs and whisk to combine. Add remaining hot mixture and whisk briefly to combine. Return to the pan and place over a low heat for 8–10 minutes, stirring regularly, until a custard forms. Do not allow the mixture to boil at any point. The custard is ready when it thickens and coats the back of a spoon. Pour into a bowl.
- Place ice cubes in a larger bowl, add ¾ cup of water then sit the bowl of custard on the ice. Cool for 30 minutes, stirring occasionally to prevent a skin forming.
- Once cooled, pour mix into an ice-cream machine (see tip, below) and churn according to manufacturer’s instructions. Spoon into the lined tin, smoothing the top. Freeze for 2 hours, or until firm.
- To make the mango sorbet, place sugar in a small saucepan with 2/3 cup of water. Bring slowly to the boil to dissolve sugar. Simmer for 2 minutes then cool. Place mango flesh in a blender and blend until smooth. Next, add lime zest, juice and cooled sugar syrup. Blend briefly. Transfer to a separate freezer container and freeze for 2 hours or until slushy.
- Remove and blend in a food processor until smooth, return to freezer for 2–3 hours, then blend again. Whisk eggwhite for about 20 seconds until frothy. Add to mango and blend briefly. Spoon mango puree over the coconut ice cream then freeze until frozen.
- To serve, briefly dip the base of the tin into hot water, then turn out onto a serving plate. Cut in slices and sprinkle with toasted coconut.