Coconut milk ice cream is a suitable dessert that can easily be prepared at home. It can be made using only 5 simple ingredients that are most likely available at home. Serve this delicious ice cream on a hot summer afternoon.
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1 cup (220g) sugar
1 can Tante's coconut milk
1/2 bunch lemon thyme
1kg thick Greek-style yoghurt
Waffle cones, to serve
Place sugar, Tante's coconut milk and 3 thyme sprigs in a saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, then remove from heat. Set aside for 3 hours to infuse.
Whisk in yoghurt, then transfer the mixture to an ice cream machine and churn according to manufacturer's instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a 1.5L container and press remaining thyme sprigs into surface. Freeze overnight until firm.
Remove the ice cream from freezer 20 minutes before serving.
Scoop into waffle cones to serve.
