Coconut Ice-Cream Preparation Time: 20 minutes (plus freezing time) | Cooking Time: 20 minutes 3 egg yolks 2 teaspoons cornflour 1/2 cup caster sugar 2 cups coconut milk 1 tablespoon curaçao 1/4 cup single cream Whisk egg yolks in medium bowl. Add cornflour and sugar; whisk until mixture thickens, set aside.

Heat coconut milk in medium saucepan until very hot, do not boil; pour milk into egg mixture, whisk. Return mixture to same pan; cook, uncovered, stirring constantly, until mixture thickens and forms a custard.

Pour mixture into medium bowl; cool. Whisk cream and curaçao into cooled mixture, pour into plastic tub (an old ice-cream tub is perfect); freeze 2 hours.

Beat ice-cream mixture in large bowl with electric mixer until smooth but not melted. Pour ice-cream into same plastic tub; freeze 2 hours. Beat again; freeze until firm.

SERVES 4.

TIPS: As well as adding flavour, the curaçao helps to prevent gritty ice crystals from forming, leaving the mixture smooth and creamy.

If you prefer, use brandy or Cointreau instead of curaçao.