Coconut White Chocolate Ice cream

Heat coconut milk, sugar, corn flour and coconut milk powder on low flame.

Turn off the heat. Add 100gms of chopped white chocolate.

Keep stirring.

Let it cool. Refrigerate it for 30 minutes.

In another bowl, whip the whipping cream until stiff.

Now slowly beat the whipping cream and the cooled custard together on medium speed.

Transfer it to a container .Cling wrap it tightly and cover it with parchment sheet.

Freeze it for 8-10 hrs.