Easy recipe Toasted Coconut Rum Ice-cream Recipe

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ninetyg (one cup) desiccated coconut one hundred and eighty-fivemls (three/four cup) milk three hundred and seventy-fivemls (one one/two cups) thickened cream five egg (Recipes by ingridients egg) yolks one hundred and fiftyg (two/three cup) caster sugar sixtymls (one quarter cup) white rum fifteeng (one third cup) flaked coconut, to serve one/two pineapple, peeled, cut into wedges, to serve two bananas, sliced, to serveStep one Place the desiccated coconut in a large non-stick frying pan and toast (Recipes by ingridients toast) over medium heat, stirring frequently, for five minutes or until golden brown. Toasted Coconut Rum Ice-cream Recipe. Step two Place the milk and one hundred and twenty-fivemls (one/two cup) of the cream in a small saucepan and stir in the toasted coconut. Bring to a simmer over medium heat, stirring occasionally. Remove from the heat and cool to room temperature. Step three Line a sieve with a double layer of muslin or loosely woven cloth. Place the sieve over a bowl and pour the coconut mixture into the sieve. Gather up the ends of the cloth, then twist and squeeze with your hands to expel as much liquid from the coconut as possible. Reserve the flavoured milk and discard the coconut. Step four Place the egg (Recipes by ingridients egg) yolks and sugar in a heat-resistant bowl and whisk constantly over a saucepan of simmering water (Recipes by ingridients water) with a whisk or electric hand beaters for five-eight minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk or beaters are lifted. Remove from heat and whisk until cooled to room temperature. Step five Whisk the remaining cream in a medium mixing bowl with a whisk or electric hand beaters until soft peaks form. Step six Stir the coconut milk (Recipes by ingridients coconut milk) and rum into the egg (Recipes by ingridients egg) yolk (Recipes by ingridients egg yolk) mixture until well combined. Toasted Coconut Rum Ice-cream Recipe. Fold half the whipped cream into the egg (Recipes by ingridients egg) yolk (Recipes by ingridients egg yolk) mixture with a large metal spoon or spatula until almost combined. Add the remaining whipped cream and fold until thoroughly combined. Toasted Coconut Rum Ice-cream Recipe. Step seven Pour ice-cream mixture into an airtight container and seal. Freeze for eight-ten hours or until firm. Store in the freezer for up to one month. Step eight Place the flaked coconut in a non-stick frying pan and toast (Recipes by ingridients toast) over medium heat, stirring frequently, for five minutes or until golden brown. Cool to room temperature. Step nine Serve scoops of the ice-cream accompanied by the pineapple and bananas and sprinkled with the toasted flaked coconut..