Caribbean Ice

Oct 29, 2009
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Ingredients:

  • 30 ml corn flour (cornstarch)
  • 900 ml milk
  • 100 gm granulated sugar
  • 100 gm creamed coconut, crumbled
  • 225 gm cottage cheese
  • Pineapple pieces, to serve

Method:

  1. Blend the corn flour with a little of the milk and the sugar in a bowl. Put the remaining milk in a saucepan with the crumbled coconut and heat, stirring, until the coconut melts.
  2. Pour over the corn flour mixture and stir well.
  3. Return to the saucepan; bring to the boil and cook, stirring, for 2 minutes until thickened and smooth.
  4. Cover with a circle of greaseproof paper and leave to cool.
  5. When cold, beat in the cottage cheese.
  6. Turn into a freezer-proof container and freeze.
  7. After an hour, whisk well with a fork to break up the ice crystals.
  8. Return to the freezer and freeze until firm.
  9. Remove from the freezer and serve with Pineapple pieces.

Tropical ice cream. Cool and refreshing for the summer.

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