recipes : coconut icecream

Put the coconut milk, cream, and sugar in a medium hot pot or saucepan and stir until the sugar has completely dissolved. Remove from heat, add rum and coconut essence. Try and adjust the amount of rum and coconut essence to your liking. Allow the mixture to cool completely. To prepare the coconut ice cream in the ice cream machine: Pour the coconut and cream mixture into the refrigerator and prepare according to the instructions of your machine. Add the fresh grated coconut for the last few minutes and let it sit well with the rest of the ice cream. Remove the coconut ice cream from the machine and put it in a container that can be frozen. Let stand for a couple of hours in the freezer before serving. To prepare coconut ice cream without the ice cream machine (blender / blender or food processor required): Place the ice cream mixture in a plastic or metal container (which can be frozen) and freeze for 1 hour. It should be semi-frozen, but still a bit soft. Use the electric mixer to whisk and soften the mixture. You can also place it in a food processor or blender and mix it (make sure your blender has enough power to crush and liquefy ice). Return the mixture from the ice cream to the freezer and allow it to stand for another hour. Then repeat the process 3 to 4 times or until the ice cream has a smooth and creamy consistency. Add fresh grated coconut the last time you whisk or mix. Allow the ice cream to sit for a few hours in the freezer before serving. Serve the coconut ice cream alone, or decorated with toasted coconut or your choice of fresh fruit