Coconut Ice Cream

This is another of my simple recipes, coconut ice cream, that I came up with when I went to buy some but couldn't find any in my local shops. If you want to really impress dinner guests then this can be served in half a coconut, so you eat the ice cream and the coconut that it comes in. This is also a naughty food that should be taken occasionally when you fancy a special treat. It is not particularly good for diets. I first had this as a desert at an Indian restaurant and really liked it as I had a hot curry and it quenched the curry beautifully. Take 300ml of double cream and put it into a blender with 500ml of milk, 100g of dessicated coconut and either 400ml of cream of coconut or a pack of creamed coconut blocks (200g). Add 2 table spoons of icing sugar for general sweetness. The creamed coconut adds sweetness to the flavour, so adjust according to your taste. Do not substitute by coconut milk as this is nowhere near as sweet. The dessicated coconut provides the chewy coconut texture and the cream and milk make it liquid and fluffy when you have blended it all together. I use 2 of the plastic tubs that I had from my Chinese take-aways to freeze them, or you could put them in a plastic box like a 1 litre ice cream box or a Tupperware container that can hold 1 litre.