Toasted Coconut Ice Cream

• 4 eggs, separated
• 4 oz/112 g icing sugar, sieved

Whisk the egg whites until they are quite stiff, then add the sieved icing sugar, spoonful by spoonful, whisking all the time. In a separate bowl, beat the yolks until smooth then fold them into the whipped cream. Fold the cream and yolk mixture into the egg white mixture, alternately with the cooled, toasted coconut. Put the ice cream mixture into a polythene container with a lid, and freeze.<