Directions

To Prep

1. In a food processor, combine egg yolks, castor sugar and vanilla essence.
2. Heat milk until warm to hot, and add to food processor.
3. Transfer mixture to a stainless steel bowl which will fit tightly over a saucepan ¼ filled with boiling water.

To Cook

1. Turn the saucepan down to a gentle simmer and whisk mixture continuously until it coats the back of a spoon, or reduces by one-third.
2. Cool bowl over a sink filled with ice water.
3. Whip the cream until thick and mix in the coconut milk powder.
4. Add the ice cream base and combine well. Taste and adjust.
5. Place in an ice cream maker and churn.
6. Hint: If you do not have an ice cream maker, place the mixture in a tray in the freezer. When the ice cream starts to crystallise around the edges, place in the food processor and blend for 1 min; then return to the tray and freeze. Let the ice cream stand for 5 mins before scooping.