Name: Coconut, Nutmeg and Pistachio Ice Cream Crunch Bombs
Yield: Serves 6–8
Cuisine: Singapore
Ingredients: 100g/3½oz golden caster sugar; 1 whole nutmeg; 1 lime; 100g/3½oz shelled, unsalted pistachios; 500ml/17fl oz double cream; A handful of coconut shavings; 4 tablespoons golden caster sugar; 1 teaspoon cornflour; 3 egg yolks; Vegetable or groundnut oil; 1 x 400ml tin of coconut milk

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

This recipe has all the flavours of the East — the deep warming spice of nutmeg, the freshening zing of lime and the palm beach creaminess of coconut — topped off with a crunch from the praline.

Ingredients

For the Ice Cream

3 egg yolks
1 teaspoon cornflour
4 tablespoons

Method

In a big mixing bowl whisk the egg yolks, cornflour and sugar together until pale and creamy. Heat the coconut milk in a pan, taking it off the heat just before it boils. Whisk the hot coconut milk into the egg yolk mixture, return to the pan on a low heat and whisk for a couple of minutes until it has thickened slightly. Allow the mixture to cool.

Put the cream into a mixing bowl and w