Preparation Time: 25 mins
400ml can of Coconut Milk (you can also use tetrapak)
90 gms powdered sugar
1/2 tsp salt
1 tsp vanilla essence
1 tbsp cornflour
¼ tsp turmeric (for colour)
Pour coconut milk into a saucepan, while saving a quarter cup for later
Add sugar, salt and turmeric to the pan
Add vanilla essence into the pan and cook on a low heat for 10 mins
Melt the sugar completely and let the mixture start steaming
Now, add cornflour into the reserved milk and mix well to reach a smooth consistency
Pour this mixture into the hot milk, whisk continuously
Heat the mixture for another 5 to 10 mins until the mixture has a smooth consistency. Make sure there are no lumps in the mixture.
Pour the mixture into a bowl and cover.
Leave it at room temperature for 2 hours and let it cool
Now transfer the mixture into a wide ice cream tub or a dish and freeze it for 2-3 hrs
Please remember to keep stirring the mixture using a fork after every 20 minutes to get a soft and smooth texture.
Transfer the ice cream into a smaller tub and it is ready to be served.