Irmgards Lemon & coconut icecream

Name: Irmgards Lemon & coconut icecream
Cuisine: American
Ingredients: 300 ml whipping cream my tub was 320ml; 600 ml Milk I used full fat; 1 1/2 tsp lemon extract; 5 egg yolks; 150 grams caster sugar I used granulated & zapped it in smoothie maker to thin it so it dissolves quicker; 30 grams fresh grated coconut this cuts out about 200 calories

Irmgard Gater @MonkeyBra1n

Warrington, England

Usually use orange extract but thought try lemon, I add whipping cream to make it creamer, more milk and 1 extra yolk to get more it made huge tub. Soft scoop too

Irmgard Gater @MonkeyBra1n

Warrington, England

Usually use orange extract but thought try lemon, I add whipping cream to make it creamer, more milk and 1 extra yolk to get more it made huge tub. Soft scoop too

Saved

Ingredients

300 mlwhipping cream my tub was 320ml
600 mlMilk I used full fat
1 1/2 tsplemon extract
5egg yolks
150 gramscaster sugar I used granulated & zapped it in smoothie maker to thin it so it dissolves quicker
30 gramsfresh grated coconut this cuts out about 200 calories

Saved

Steps

1

Cream milk n extract in pan bring almost to boil
2

Whisk sugar and yolks to creamy consistany
3

Add some milk/cream mix to jug egg yolk mix and mix well then add to pan milk mix and stir well
4

On low heat keep stirring till coats back of spoon.
5

Pour mix in big mixing bowl and cool, then cover with foil, pop I fridge to chill. I left mine overnight.
6

Stir in coconut, Switch icecream maker on paddles turning pour mixture in and leave to go 60 minutes or until paddles struggle.
7

Put ice cream in container and freeze or serve immediately. If freeze takeout 10 to 20 minutes before you need it
8

Serve with warm brownies or chocolate cake. Enjoy