Coconut Jaggery Ice cream

In a heavy bottom saucepan, heat milk,coconut milk, fresh cream and sugar on very low flame.

Keep stirring. Let it boil. Keep the flame low.

Mix corn flour with 2 tbsp of water without any lumps.

Add this to the milk mixture.

Keep stirring.

Let it thicken.

Turn off the heat. Place the saucepan into a bowl of ice cold water.

Let it cool.Pass the custard through a strainer.

Refrigerate it for 30 minutes.

In another heavy bottom saucepan, heat jaggery and 3 tbsp water on low flame.

Let it boil until the liquid is deep golden brown in colour.

Add 1-2 tbsp of water if the consistency is too stiff.

Now add coconut powder.

Keep stirring. Keep the flame low.

Turn off the heat after 2-3 minutes.

Let it cool very well.

Using a electric mixer, beat this mixture until soft and creamy in texture.Add 1 tbsp water if required. The consistency should neither be too runny nor stiff.

Now whip 1 cup of dairy based whipping cream until stiff.

Take the custard out of the refrigerator. Whip it lightly using a whip or hand mixer.

Mix whipped cream, custard and jaggery mixture well using a hand mixer.

Transfer it to the preferred container.

Cling wrap it tightly.Cover it with parchment sheet.

Refrigerate it for 8-10 hrs or overnight.