Try this easy recipe for an exotic coconut ice cream. Perfect with griddled slices of pineapple.
290ml/½ pint milk
85g/3oz caster sugar
290ml/½ pint double cream
1 coconut, flesh only, cut into small pieces
2 tbsp vodka
1 bunch fresh mint, finely chopped
Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved.
Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
Serve once the ice cream is frozen.
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