step by step guide to prepare quick Toasted coconut & rum ice-cream

Method

• Step 1
  Place the desiccated coconut in a large non-stick frying pan and toast over medium heat, stirring frequently, for 5 minutes or until golden brown.
• Step 2
  Place the milk and 125mls (1/2 cup) of the cream in a small saucepan and stir in the toasted coconut. Bring to a simmer over medium heat, stirring occasionally. Remove from the heat and cool to room temperature.
• Step 3
  Line a sieve with a double layer of muslin or loosely woven cloth. Place the sieve over a bowl and pour the coconut mixture into the sieve. Gather up the ends of the cloth, then twist and squeeze with your hands to expel as much liquid from the coconut as possible. Reserve the flavoured milk and discard the coconut.
• Step 4
  Place the egg yolks and sugar in a heat-resistant bowl and whisk constantly over a saucepan of simmering water with a whisk or electric hand beaters for 5-8 minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk or beaters are lifted. Remove from heat and whisk until cooled to room temperature.
• Step 5
  Whisk the remaining cream in a medium mixing bowl with a whisk or electric hand beaters until soft peaks form.
• Step 6
  Stir the coconut milk and rum into the egg yolk mixture until well combined. Fold half the whipped cream into the egg yolk mixture with a large metal spoon or spatula until almost combined. Add the remaining whipped cream and fold until thoroughly combined.
• Step 7
  Pour ice-cream mixture into an airtight container and seal. Freeze for 8-10 hours or until firm. Store in the freezer for up to 1 month.
• Step 8
  Place the flaked coconut in a non-stick frying pan and toast over medium heat, stirring frequently, for 5 minutes or until golden brown. Cool to room temperature.
• Step 9
  Serve scoops of the ice-cream accompanied by the pineapple and bananas and sprinkled with the toasted flaked coconut.