Coconut, sesame and honey ice cream

Coconut, sesame and honey ice cream

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  • 1.5 litres
  • Easy
  • 20 minutes (excluding freezing time)
  • Stellar Winery Heaven on Earth Sweet Wine 2003


  • 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

Cooking Instructions

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.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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