Inferno Ice Cream

Prep Time 25 minutes (plus 5 minutes every half for 2-3 hours)
Cooking Time 15 minutes
Serves 4

Ingredients

1 can coconut milk
2 eggs
4 tablespoons vanilla extract

For flavouring

1/2 cup blended berries
1/4 cup finely chopped mint
lemon, lime or orange zest
3 tablespoons honey
1/4 cup dark chocolate chips

Directions

Boil some water in a pan and reduce to a simmer. Place a glass bowl over the pan ensuring it is a tight fit to the sides of the plan. Add the milk and vanilla in but don't bring to the boil. (You can add chocolate in now to flavour the whole ice cream, or at the end to keep the pieces whole) 

Whisk the eggs in a separate bowl for a couple of minutes. Add one ladel of the coconut to the eggs and keep whisking. After a minute, add another ladel and repeat 2-3 times. This slow process keeps the eggs cool and prevents them scrambling. Add the eggs to the rest of the coconut mixture and then blend for 2 minutes until a thick custard is formed. Be careful the mixture doesn't get too hot and the water doesn't touch the bowl.

Remove from the heat and allow to cool naturally or in the fridge. When cool enough to comfortably put a finger in (make sure it's clean) you can add any other flavouring. Transfer the mixture to a baking dish and place in the freezer. Stir vigorously every 30minutes for a couple of minutes over 2-3 hours until it's set.