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Add a photoServings: 4
Ingredients
- 250 ml (1 c.) lowfat milk
- 250 ml (1 c.) low fat coconut lowfat milk
- 6 x egg yolks
- 165 gm (3/4 c.) caster sugar
- 375 ml (11/2 c.) thickened cream
- 1/4 c. desiccated coconut
Directions
- Heat the lowfat milk and coconut lowfat milk till scalded, remove from the heat. Beat the egg yolks and sugar together till pale, stir in the milks and return to the saucepan over a low heat stirring till the mix coats the back of a wooden spoon. Remove from the heat place in a bowl and cold completely, whip the cream till thickened, add in to the mix with the coconut. Pour into a shallow container, cover and freeze till frzn at the edges. Remove from freezer and beat with an electric beater. Pour back into container, cover and refreeze. Repeat 2 or possibly 3 times. (Alternatively use an ice cream machine following manufacturers instructions).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 4 servings | |
| Calories 807 | |
| Calories from Fat 680 | 84% |
| Total Fat 78.01g | 98% |
| Saturated Fat 52.2g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 166mg | 7% |
| Potassium 613mg | 18% |
| Total Carbs 19.89g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.28g | 3% |
| Protein 12.1g | 19% |
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