Anna Jones

Coconut, Nutmeg and Pistachio Ice Cream Crunch Bombs

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs
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