Double Coconut Ice Cream

Heat the milk and coconut milk until scalded, remove from the heat. Beat the egg yolks and sugar together until pale, stir in the milks and return to the saucepan over a low heat stirring until the mixture coats the back of a wooden spoon.

Remove from the heat place in a bowl and cool completely, whip the cream until thickened, add to the mixture with the coconut. Pour into a shallow container, cover and freeze until frozen at the edges.

Remove from freezer and beat with an electric beater. Pour back into container, cover and refreeze. Repeat 2 or 3 times. (Alternatively use an ice cream machine following manufacturers instructions).