Coconut Jaggery Ice cream

Directions

1In a heavy bottom saucepan, heat milk,coconut milk, fresh cream and sugar on very low flame.

2Keep stirring. Let it boil. Keep the flame low.

3Mix corn flour with 2 tbsp of water without any lumps.

4Add this to the milk mixture.

5Keep stirring.

6Let it thicken.

7Turn off the heat. Place the saucepan into a bowl of ice cold water.

8Let it cool.Pass the custard through a strainer.

9Refrigerate it for 30 minutes.

10In another heavy bottom saucepan, heat jaggery and 3 tbsp water on low flame.

11Let it boil until the liquid is deep golden brown in colour.

12Add 1-2 tbsp of water if the consistency is too stiff.

13Now add coconut powder.

14Keep stirring. Keep the flame low.

15Turn off the heat after 2-3 minutes.

16Let it cool very well.

17Using a electric mixer, beat this mixture until soft and creamy in texture.Add 1 tbsp water if required. The consistency should neither be too runny nor stiff.

18Now whip 1 cup of dairy based whipping cream until stiff.

19Take the custard out of the refrigerator. Whip it lightly using a whip or hand mixer.

20Mix whipped cream, custard and jaggery mixture well using a hand mixer.

21Transfer it to the preferred container.

22Cling wrap it tightly.Cover it with parchment sheet.

23Refrigerate it for 8-10 hrs or overnight.