Coconut icecream

Serves: 6-8

2 cups (500ml) milk
2 teaspoons powdered gelatine
3 egg yolks
1/2 cup (100g) sugar
1/2 cup (50g) desiccated coconut
1 cup (250ml) cream, double
1 teaspoon vanilla essence,
3 egg whites
1/2 cup (100g) sugar

Soak gelatine powder in some cold milk and let stand for 10 minutes.
Place milk in a saucepan, add soaked gelatine and bring to the boil.

Remove from heat and fold in slightly beaten egg yolks, stirring continuously.
Mix in coconut. Cook mixture over a medium heat, stirring constantly.
Do not allow to boil.

Remove from heat. Place over a pan of ice and allow to cool to room temperature.
Whip cream, fold in vanilla essence and fold into mixture.

Place egg whites and sugar in a saucepan and cook over a medium heat (until it feels hot when you touch it with your fingertip).
Remove from heat and beat with electric mixer until stiff.

Allow to cool. Fold into mixture.
Pour mixture into a freezerproof container and freeze until solid.
Remove from freezer some minutes before serving.