Coconut Ice

• 1 lb (450 g) granulated sugar
• ¼ pint (1½

Measure the sugar and water into a saucepan. Dissolve the sugar over low heat, then bring up to the boil. Cook rapidly until the temperature on a sugar thermometer reads 240°F (116°C), or until a little of the boiling syrup spooned into a saucer of cold water forms a soft ball. Draw the pan off the heat and allow bubbles to subside. Stir in the vanilla essence, coconut and cream. Stir gently un