Ingredients :
- 300 ml whipping cream my tub was 320ml
- 600 ml Milk I used full fat
- 1 1/2 tsp lemon extract
- 5 egg yolks
- 150 grams caster sugar I used granulated & zapped it in smoothie maker to thin it so it dissolves quicker
- 30 grams fresh grated coconut this cuts out about 200 calories
Method :
- Cream milk n extract in pan bring almost to boil
- Whisk sugar and yolks to creamy consistany
- Add some milk/cream mix to jug egg yolk mix and mix well then add to pan milk mix and stir well
- On low heat keep stirring till coats back of spoon.
- Pour mix in big mixing bowl and cool, then cover with foil, pop I fridge to chill. I left mine overnight.
- Stir in coconut, Switch icecream maker on paddles turning pour mixture in and leave to go 60 minutes or until paddles struggle.
- Put ice cream in container and freeze or serve immediately. If freeze takeout 10 to 20 minutes before you need it
- Serve with warm brownies or chocolate cake. Enjoy
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