Coconut & White Chocolate Ice Cream

1. 1

   Place the eggs, egg yolks and sugar in a heatproof bowl and beat together until well blended (this bowl will sit over a saucepan of water at step 3, so make sure you get your sizes right first).

2. 2

   Gently heat the single cream, chocolate and coconut in a saucepan until they melt; once melted continue to heat, stirring constantly until almost boiling; pour the cream mixture onto the egg mixture, stirring vigourously to mix everything thoroughly.

3. 3

   Place the bowl over a saucepan of gently simmering wter, making sure the base of the bowl does not touch the water; heat the mixture, stirring constantly, until it lightly coats the back of a spoon; turn off the heat, carefully take the bowl off the pan and leave the contents to cool.

4. 4

   Place the double cream and rum (or whatever you are using) into a seperate bowl and whip until slightly thickened; then fold into the cooled chocolate mixture.

5. 5

   Freeze in an ice-cream maker, or pour into one large or 2 small freezerproof containers and freeze for 8 hours (or overnight).

6. 6

   Unless you want spoons like Uri Geller's, transfer the container from the freezer to your fridge for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.