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Makes approximately 1.6 Litres of ice-cream.
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On a low heat, warm up a can of coconut milk. Make sure you give the tin a good shake before it into the pan. Melt a lump of palm sugar in the pan at the same time.
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Palm sugar is a healthy sugar - it is all-natural, contains lots of nutrients, and has a low GI.
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From the can of jackfruit, set about three or four pieces aside. With the rest of the jackfruit, add it into a blender with 2/3 of the syrup from the can. Give it a good blend. The mix should now be smooth. Add this to the pan of warm coconut milk. Add a pinch of sea salt. Mix it in well and take the pan off the heat.
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The sea salt helps enhance the other flavours. The salt acts like a glue binding the flavour molecules to the water molecules.
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Thinly slice up the rest of the jackfruit and add it to the pan.
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Place the pan in a tub of cold water to cool it down. Put the mixture into a tupperware container and store in your fridge overnight. The ice cream mixture needs to rest overnight to ensure all the flavours come together.
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The next day pour your mixture into an ice cream maker. This should take about 20 minutes for the ice cream to be ready. Process according to manufacturer's instructions.
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If you like your ice cream to have a softer texture add a couple tablespoons of rum (or an aromatic spirit of your choice).
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Enjoy your home-made ice cream.
