Coconut Ice Cream - cooking recipe

Ingredients

1/2 cup milk
1/2 cup heavy cream
8 oz shredded coconut
6 None large egg yolks
3/4 cup sugar
None None coconut flakes, to serve
None None fresh mango, to serve

Preparation

In a medium saucepan, combine milk, cream and coconut. Bring almost to a boiling over medium heat. Remove from heat and set aside 5 mins. In a large bowl, whisk egg yolks with sugar, until very thick and pale. Gradually pour milk into yolk mixture, whisking constantly to combine. Transfer mixture to cleaned saucepan. Cook on medium heat 4-5 mins, stirring occasionally, until mixture thickens and coats the back of a wooden spoon. Do not boil. Cool to room temperature. Pour into the bowl of an ice cream maker and churn according to manufacturer's instructions, about 40 mins. Pour into a chilled freezer container. Freeze 2 hours until completely firm. Sprinkle with coconut flakes and serve with mango.