Irmgards Lemon & coconut icecream

• 300 ml whipping cream my tub was 320ml
• 600 ml Milk I used full fat
• 1 1/2 tsp lemon extract
• 5 egg yolks
• 150 grams caster sugar I used granulated & zapped it in smoothie maker to thin it so it dissolves quicker
• 30 grams fresh grated coconut this cuts out about 200 calories

1. Cream milk n extract in pan bring almost to boil
2. Whisk sugar and yolks to creamy consistany
3. Add some milk/cream mix to jug egg yolk mix and mix well then add to pan milk mix and stir well
4. On low heat keep stirring till coats back of spoon.
5. Pour mix in big mixing bowl and cool, then cover with foil, pop I fridge to chill.
6. I left mine overnight.
7. Stir in coconut, Switch icecream maker on paddles turning pour mixture in and leave to go 60 minutes or until paddles struggle.
8. Put ice cream in container and freeze or serve immediately.
9. If freeze takeout 10 to 20 minutes before you need it
10. Serve with warm brownies or chocolate cake.
11. Enjoy

whipping cream, milk, lemon, egg yolks, sugar i, cuts

Taken from cookpad.com/us/recipes/361030-irmgards-lemon-coconut-icecream (may not work)