INGREDIENTS

INSTRUCTIONS

In a medium, heavy saucepan, place the milk, coconut cream and vanilla bean
and bring to the boil. Meanwhile, beat the egg yolks and sugar together
until thick and pale. Whisk the milk mixture into the yolks and continue
until combined.
Return to the saucepan and slowly reheat, stirring constantly, until the
custard is thick enough to coat the back of a spoon. Do not allow the
mixture to boil. Add the coconut and 'Malibu' and stir gently. Pour into an
ice-cream maker and freeze according to the manufacturers instructions.
Alternatively, pour into a metal container such as a deep cake tin, and
freeze, stirring every 15 minutes, for an hour, then once more half an hour
later. This will break up the sugar crystals and ensure a smooth ice-cream.
Converted by MC_Buster.
Per serving: 1699 Calories (kcal); 129g Total Fat; (65% calories from fat);
31g Protein; 119g Carbohydrate; 1701mg Cholesterol; 68mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2
Fat; 6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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