Recipe: Coconut Ice Cream and Coconut Lime Sorbet for Magan

Coconut sherbet (For Four)
by Sylvia Tan
The Sunday Times, 1 August 1999

THIS is a cinch to make. Heat about 120 g of sugar (either brown or white) in a cup of water in a saucepan till the sugar dissolves. Cool and then chill overnight preferably in the fridge before use. When chilled, remove syrup from fridge. In a large basin, stir in the first squeezing from a coconut enough to make up 400 ml or packaged coconut milk into the syrup, together with juice from half a small lemon. Pour mixture into a freezer tray, and leave in freezer for a couple of hours till ice begins to form round the edges. Remove tray from freezer and, using a whisk or a hand-held mixer, whisk thoroughly so that the frozen bits are stirred into the middle. Do this twice more at hourly intervals, then allow the mixture to freeze solid. Bring sherbet out to soften a little at room temperature before serving.luscious with bits of attap chee stirred through, served atop slices of mango (instead of coconut cream) or even with durian.

COCONUT ICE CREAM

2 C. milk
3 egg yolks
1/4 C. light corn syrup, warmed
3 T. butter, melted
Few drops vanilla extract
1 C. shredded coconut
Toasted coconut (for garnish)

Pour milk into a heavy-based saucepan and bring to just below boiling point. Put egg yolks with the syrup into a bowl and beat until thick. Beat in the hot milk and butter. Return the mixture to the rinsed pan and cook over low heat until the custard thickens, stirring constantly - do not allow it to boil. Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally. Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals. About 40 minutes before serving time, transfer the ice cream to the refrigerator. Serve each portion decorated with a sprinkling of toasted coconut. Serves 4.

COCONUT LIME SORBET

1 (15 oz.) can cream of coconut (Coco Lopez is excellent)
3/4 C. water
1/2 C. fresh lime juice (use the juice of fresh key limes if possible)
Optional: Chopped maraschino cherries or other sweet cherries, about 1/2 cup
Garnish: Fresh pineapple, cherries, mango slices, banana

In a bowl, whisk ingredients together. If you are adding cherries, do so now. Freeze the mixture in an ice cream maker, according the the manufacturer's instructions. Transfer sorbet to an airtight container and put in freezer to harden. Transfer to serving bowls and garnish with fresh fruit. Makes about 1 pint.