Kem Dua (Traditional Coconut Ice Cream), Sweetened with Monk Fruit

Method

1. Put 8 egg yolks in a large bowl and beat at medium speed until pale gold and slightly thickened.
2. Pour 350ml of coconut milk into a pot and heat until small bubbles appear, then turn off the heat.
3. Pour the hot coconut milk into the yolks in a slow stream, stirring gently and steadily so the eggs cook through without turning eggy.
4. Beat 450ml of whipping cream in a large bowl for about 5 minutes, raising the speed gradually until it holds firm peaks.
5. Pour the egg and coconut mixture into a pot, add 180g of kOBE Monk Fruit Blend and stir over medium heat until dissolved.
6. Cook until a finger drawn across the back of the spoon leaves a clear line, then turn off the heat.
7. Fold the whipped cream into the custard, stir until even and pass it through a sieve to catch any solids.
8. Stir in 10ml of vanilla extract and pour the mixture into a tray or ice cream tub.
9. Freeze for 2 hours, stir the ice cream through so it does not go icy, then freeze for another 2 hours.
10. Scoop into cups and finish with desiccated coconut and peanut.

Tips

• Hot coconut milk poured very slowly with constant stirring lets the yolks cook through, which is what keeps the ice cream from smelling eggy.
• The halfway stir is the step that makes the texture smooth rather than icy.
• Use whipping cream under 35 percent fat as written, since a richer cream freezes into something heavy.
• Scatter the desiccated coconut and peanuts on as you scoop, because mixing them in ahead leaves them soft.