Delia Smith Coconut Ice Cream Food

COCONUT ICE CREAM WITH LIME SYRUP

Steps:

• First, in a mixing bowl, whisk the egg yolks, cornflour and sugar together until thick and creamy. Then, in a saucepan, warm the milk and, as it warms, gradually add the coconut milk powder, whisking to dissolve it into the milk. Now pour the hot milk mixture over the egg yolks, return the whole lot to the saucepan and cook for 1 minute, stirring, until the mixture thickens. It is important to keep stirring to make sure that the mixture does not 'catch' on the bottom of the pan. Then return it all to the bowl and allow it to become completely cold. To make the ice cream, whisk the cream until it thickens slightly, then stir it, together with the vanilla extract, into the cooled custard mixture. Transfer it all to the polythene freezer box and put in the coldest part of the freezer for 2 hours, or until it becomes firm at the edges. At this stage, empty it out into a mixing bowl and whisk again with an electric hand whisk to break down the ice crystals. Return to the freezer, repeat the whisking process after another 2 hours, then re-freeze until needed. Place in the fridge for 1 hour before serving. This can, of course, be made in an ice-cream maker following the manufacturer's instructions. To make the lime syrup, begin by putting the sugar and 4 fl oz (110 ml) of water into a small, heavy-based saucepan, bring it very slowly up to a simmer, then stir to dissolve the sugar. Add the zest of lime and simmer very gently for 15 minutes without reducing the volume. Meanwhile, mix the arrowroot with the lime juice in a cup and, when the syrup is ready, pour it in, stirring all the time. Continue to heat it over a gentle heat, and allow it to come back to simmering point - by then it will have thickened very slightly and become clear. Leave the syrup to cool and store it in the fridge in a sealed container until needed: it keeps well for several days.

COCONUT ICE CREAM

Steps:

• Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

COCONUT ICE SQUARES

Steps:

• Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
• Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
• Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.