Curd Based Coconut Ice Cream

For the curd-based coconut ice cream, briefly bring the coconut flakes and sugar to the boil in milk in a saucepan, then steep for an hour and allow to cool.

Whisk in the curd cheese. Place the mixture in a bowl in the freezer for 4 hours, stirring occasionally until a semi-frozen consistency. Pour the curd-based coconut ice cream into a sundae and serve immediately.

Preparation Tip:

In combination with strawberry sorbet, the curd-based coconut ice cream tastes very delicious!

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