Yoghurt and coconut ice cream with cherries

Name: Yoghurt and coconut ice cream with cherries
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 150 g Coconut meat; 4 fresh egg yolks, 250 g sugar; 200 g Whipped cream; 300 g Cream-Yoghurt; 1 can(s) (400 ml) Coconut milk; 1 glass (720 ml) Cherries; 1 TABLESPOON Cornstarch; 1 package Vanillin sugar; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

150 g Coconut meat
4 fresh egg yolks, 250 g sugar
200 g Whipped cream
300 g Cream-Yoghurt
1 can(s) (400 ml) Coconut milk
1 glass (720 ml) Cherries
1 TABLESPOON Cornstarch
1 package Vanillin sugar
7-10 Tbsp Cling film

Directions

1
grate coconut flesh, roast without fat, cool
2
Whisk egg yolk and sugar in a hot water bath for 5-7 minutes until creamy, cool slightly. Whip the cream until stiff. Stir yoghurt, coconut milk and grated coconut, except for 2 tbsp, into the egg cream. Fold in the cream. Spread the cream into a box form lined with foil (approx. 1 1/2 l capacity). Cover and freeze overnight
3
Drain the cherries, collect the juice. Stir 2 tablespoons of juice and starch until smooth. Bring the rest of the juice and vanillin sugar to the boil. Stir in the starch and simmer for about 1 minute. Add the cherries
4
Turn over ice, remove foil. Cut off required slices of ice (refreeze the rest). Serve with cherries and the rest of the coconut flakes