Coconut Ice Cream
625ml whipping cream (heavy cream)
1 teaspoon vanilla extract
2 teaspoons coconut extract
115g white sugar
50g coconut flakes
Beat both extracts, sugar and cream in a large bowl lightly until the sugar has dissolved and can no longer be seen within the cream.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.