Coconut Ice Cream

1 cup half and half + 3 tablespoons extra (10% cream)
½ cup sugar
1 tablespoon cornstarch
¼ teaspoon coconut extract 
400 ml can of coconut milk


Place the 1 cup half and half and the sugar in a heavy saucepan. Slake the cornstarch in the 3 tbsp extra half anf half cream, then add it to the pan.

Heat gently until the sugar dissolves, then bring to the boil. Turn down and simmer for about 4 - 5 minutes, stirring constantly.

Add the coconut extract and the coconut milk.

Simmer for an additional 5 - 8 minutes, again, stirring all the time, until the mixture thickens slightly. Strain into a bowl.

Chill until completely cold. Churn in an ice cream machine, following its instructions.

Recipe from:
Author: Michelle Peters - Jones
Please do not plagiarise