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Instructions |
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1. Cut the gelatine into small pieces and soak in cold water for 10 minutes.
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2. Mix together the arrowroot and natural sweetener in a saucepan then gradually wisk in the coconut milk. Simmer over a moderate heat and stir continuously until the mixture thickens and just starts to boil. Remove the pan from the heat, drain the gelatine and the wisk into the coconut mixture along with the vanilla extract. Pour into a jug and leave to cool before placing in fridge to chill.
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3. When the coconut custard is cold, take it out of the fridge, give it a quick whisk then pour it into an ice cream maker and churn until thick and creamy.
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4. Freeze the ice cream until required then transfer to the fridge a little while before serving, to allow it to soften slightly.
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Originally Submitted
1/18/2013
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