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Ice cream

Coconut, sesame and honey ice cream

Coconut, sesame and honey ice cream

By Maranda Engelbrecht

Serves 1.5 litres

Difficulty Easy

Prep Time 20 minutes (excluding freezing time)

Ingredients

1¼ cups cream
4/5 cup coconut cream
1 x 397 g can condensed milk
4/5 cup water
4 T eucalyptus honey
60 g toasted sesame seeds
6 egg whites
125 g caster sugar

Method

In a deep saucepan, combine the creams, milk, water, honey and sesame seeds.
Bring to a boil then turn down the heat. Simmer until syrupy. Place in a container and freeze overnight.
Remove and thaw slightly. Whisk the egg whites and sugar to a soft meringue, then lightly fold into the ice-cream mixture.
Return to the freezer until frozen.
Serve in sweet melon or watermelon wedges or halves rolled in toasted sesame seeds.

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Yoghurt panna cotta with orange blossom and nectarine jelly

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Coconut, sesame and honey ice cream

Coconut, sesame and honey ice cream

Ingredients

Method