Coconut ice cream

Ingredients

• 1.5 liters of coconut milk
• 1 cup dark brown muscovado sugar
• 1 small coconut
• 1 large or 2 small vanilla pods

Cooking

Step 1

Put the coconut in a tight bag, wrap it in a thick towel, put it on the floor and hit the nut hard with a heavy object to crack the shell.

Step 2

Carefully remove the nut from the bag, free from the shell. Use a paring knife to remove the dark brown skin from the nut. Grate half of the nut on a fine grater, cut the other half into very small cubes.

Step 3

Pour the coconut milk into a heavy bottomed saucepan, add the coconut cubes and sugar. Bring to a boil over low heat, cook uncovered, stirring occasionally, 30 minutes.

Step 4

Cut the vanilla pod(s) in half lengthwise. With the tip of a knife, scrape the seeds into a saucepan with coconut milk, put the halves of the pod and grated coconut in the same place. Cook, stirring, for another 10-15 minutes.

Step 5

Remove the saucepan from the heat and let the liquid cool completely, 2 hours. Remove the vanilla pods, pour the contents of the saucepan into an ice cream maker and make the ice cream according to the instructions. Or freeze it in the freezer.