Coconut & White Chocolate Ice Cream - cooking recipe

Ingredients

2 eggs
2 egg yolks
115 g golden caster sugar
300 ml single cream
115 g white chocolate, chopped
115 g creamed coconut, chopped
300 ml double cream
3 tablespoons coconut rum (such as Malibu, or try chocolate liqueur, or.....)

Preparation

Place the eggs, egg yolks and sugar in a heatproof bowl and beat together until well blended (this bowl will sit over a saucepan of water at step 3, so make sure you get your sizes right first).
Gently heat the single cream, chocolate and coconut in a saucepan until they melt; once melted continue to heat, stirring constantly until almost boiling; pour the cream mixture onto the egg mixture, stirring vigourously to mix everything thoroughly.
Place the bowl over a saucepan of gently simmering wter, making sure the base of the bowl does not touch the water; heat the mixture, stirring constantly, until it lightly coats the back of a spoon; turn off the heat, carefully take the bowl off the pan and leave the contents to cool.
Place the double cream and rum (or whatever you are using) into a seperate bowl and whip until slightly thickened; then fold into the cooled chocolate mixture.
Freeze in an ice-cream maker, or pour into one large or 2 small freezerproof containers and freeze for 8 hours (or overnight).
Unless you want spoons like Uri Geller's, transfer the container from the freezer to your fridge for 30 minutes before serving.