Caribbean Ice
Oct 29, 2009
Views: 2888
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:
- 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.
- Pour over the corn flour mixture and stir well.
- Return to the saucepan; bring to the boil and cook, stirring, for 2 minutes until thickened and smooth.
- Cover with a circle of greaseproof paper and leave to cool.
- When cold, beat in the cottage cheese.
- Turn into a freezer-proof container and freeze.
- After an hour, whisk well with a fork to break up the ice crystals.
- Return to the freezer and freeze until firm.
- Remove from the freezer and serve with Pineapple pieces.
Tropical ice cream. Cool and refreshing for the summer.