serves
6
prep
1 hour
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
1
hour
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 700 ml coconut milk
- 2 tbsp finely grated fresh turmeric
- 7 egg yolks
- 190 g caster sugar
- fresh mango, fresh coconut shreds (see Note) and sea salt flakes, to serve
Freezing time: 6 hours
Instructions
Heat the coconut milk and turmeric in a saucepan until nearly simmering, then remove from the heat.
Meanwhile, combine the yolks and sugar in a large bowl then, using electric beaters, whisk until the mixture is very thick and pale. Stirring constantly with a wooden spoon, slowly pour the hot coconut milk onto the yolk mixture, stirring until smooth. Return to a clean saucepan, then place over medium-low heat. Cook, stirring constantly, for 10 minutes or until the mixture has thickened enough to coat the back of a wooden spoon, taking care not to let the mixture get too hot or it will curdle. Once it has thickened, immediately remove the pan from the heat and cool to room temperature, stirring occasionally. Refrigerate the custard until it is chilled. Transfer to an ice cream machine and churn according to manufacturer’s instructions. Freeze for 6 hours or until firm. Serve in scoops, topped with chopped fresh mango, coconut shreds and a light sprinkling of sea salt flakes.
Note
• For the coconut garnish, you can shred your own or seek out frozen shredded coconut in Asian supermarkets – just thaw it before using.
This recipe is part of our column. View previous .
When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
