Thai Jackfruit and Coconut Ice Cream by YTC

Makes approximately 1.6 Litres of ice-cream.

On a low heat, warm up a can of coconut milk. Make sure you give the tin a good shake before it into the pan. Melt a lump of palm sugar in the pan at the same time.

Palm sugar is a healthy sugar – it is all-natural, contains lots of nutrients, and has a low GI.

From the can of jackfruit, set about three or four pieces aside. With the rest of the jackfruit, add it into a blender with 2/3 of the syrup from the can. Give it a good blend. The mix should now be smooth. Add this to the pan of warm coconut milk. Add a pinch of sea salt. Mix it in well and take the pan off the heat.

The sea salt helps enhance the other flavours. The salt acts like a glue binding the flavour molecules to the water molecules.

Thinly slice up the rest of the jackfruit and add it to the pan.

Place the pan in a tub of cold water to cool it down. Put the mixture into a tupperware container and store in your fridge overnight. The ice cream mixture needs to rest overnight to ensure all the flavours come together.

The next day pour your mixture into an ice cream maker. This should take about 20 minutes for the ice cream to be ready. Process according to manufacturer’s instructions.

If you like your ice cream to have a softer texture add a couple tablespoons of rum (or an aromatic spirit of your choice).

Enjoy your home-made ice cream.