Easy Coconut Ice Cream - cooking recipe

Ingredients

200 g white sugar
4 large eggs
480 ml double cream
480 ml full-fat coconut milk
1 teaspoon vanilla extract
4 tablespoons coconut flakes

Preparation

Whisk together the eggs and sugar until light and fluffy.
Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
Pour into sealable plastic containers and freeze for 8 hours.
Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.