- 420 ml coconut cream
- 4 tbsp cornflour
- 1 cup castor sugar
- 280 ml fresh cream
- 1/2 coconut, grated
Method:In a medium saucepan, bring all ingredients to a boil.
Reduce heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, cool and mix well.
Once chilled, freeze in ice cream maker according to manufacturer's instructions. Once the brainstorm, to hold back the ice cream churn any saffron threads, be sure to scrape.
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