Caribbean Ice Recipe

30 ml/2 tbsp cornflour (cornstarch)

900 ml milk
100 g/4 oz granulated sugar
100 g/4 oz creamed coconut, crumbled

225 g/8 oz/1 cup curd (smooth cottage) cheese
Jeweled Pineapple Sauce, to serve

Method:

Blend the cornflour with a little of the milk and the sugar in a bowl. Put the remaining milk in a saucepan with the crumbled coconut and heat, stirring, until the coconut melts. Pour over the cornflour mixture and stir well. Return to the saucepan, bring to the boil and cook, stirring, for 2 minutes until thickened and smooth. Cover with a circle of wetted greaseproof (waxed) paper and leave to cool. When cold, beat in the curd cheese. Turn into a freezer-proof container and freeze until firm around the edges. Whisk well with a fork to break up the ice crystals. Return to the freezer and freeze until firm. Remove from the freezer about 15 minutes before serving with Jeweled Pineapple Sauce.