Homemade coconut ice-cream for a tropical spring treat
I just don't seem to have enough of ice-creams here in Durham. More, please! Ingredients: Large eggs: 4 Castor sugar: 1/2 cup Fresh whipping cream (or double cream): 2 cups (500ml) Skimmed milk: 1 cup (250ml) Coconut cream: 1/3 cup (90ml) Dessicated coconut: 1/2 cup Method: Whisk eggs till light and fluffy. Add sugar
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