Coconut & White Chocolate Ice Cream

• 2 eggs
• 2 egg yolks
• 115 g golden caster sugar
• 300 ml single cream
• 115 g white chocolate, chopped
• 115 g creamed coconut, chopped
• 300 ml double cream
• 3 tablespoons coconut rum (such as Malibu, or try chocolate liqueur, or.....)

1. Place the eggs, egg yolks and sugar in a heatproof bowl and beat together until well blended (this bowl will sit over a saucepan of water at step 3, so make sure you get your sizes right first).
2. Gently heat the single cream, chocolate and coconut in a saucepan until they melt; once melted continue to heat, stirring constantly until almost boiling; pour the cream mixture onto the egg mixture, stirring vigourously to mix everything thoroughly.
3. Place the bowl over a saucepan of gently simmering wter, making sure the base of the bowl does not touch the water; heat the mixture, stirring constantly, until it lightly coats the back of a spoon; turn off the heat, carefully take the bowl off the pan and leave the contents to cool.
4. Place the double cream and rum (or whatever you are using) into a seperate bowl and whip until slightly thickened; then fold into the cooled chocolate mixture.
5. Freeze in an ice-cream maker, or pour into one large or 2 small freezerproof containers and freeze for 8 hours (or overnight).
6. Unless you want spoons like Uri Geller's, transfer the container from the freezer to your fridge for 30 minutes before serving.

eggs, egg yolks, sugar, cream, white chocolate, creamed coconut, cream, coconut rum

Taken from www.food.com/recipe/coconut-white-chocolate-ice-cream-123570 (may not work)