Remember to have the freezer bowl frozen for 12 hours before beginning the ice cream.
1. 5 litres
400ml full cream milk
200mls coconut cream
1cup (90g) desiccated coconut
6 large (800g) or 7 medium (700g) egg yolks
¾ cup (155g) caster sugar
2 tspn vanilla extract
300ml thickened cream (35% milk fat)*
100mls coconut cream, extra
1 ½ cups shredded coconut
Place milk, cream and desiccated coconut in a heavy based, non-stick saucepan, bring to a boil then simmer for 2 minutes. Drain well through a sieve and discard the coconut.
Place egg yolks and sugar into mixer bowl and attach wire whisk. Mix on speed 2 for 1 minute or until thick and sugar has completely dissolved.
Gradually add hot milk mixture and vanilla and mix until well combined. Transfer mixture back to saucepan. Stirring constantly, cook for about 7 minutes over a very low heat until mixture thickens and lightly coats back of wooden spoon or silicon spatula. Mixture must not boil or it will curdle, however it will be quite hot and a little steamy. Be patient with this step – do not rush making the custard!
Return mixture to mixing bowl. Add creams and mix on Speed 1 until thoroughly mixed. Remove bowl, cover and refrigerate until well chilled, about 6-8 hours.
Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.
Turn mixer to Speed 1 (stir); slowly add cooled custard to freezer bowl. Churn for 20 minutes. Add 1 cup of the coconut and continue mixing until the mixture is a very firm soft serve consistency. Spread mixture into a shallow container, sprinkle over the remaining coconut, cover and freeze about 4 hours or until firm. Allow to soften 5 minutes before scooping.