This ice – cream is delicious, economical and I served with Chocolate Self-Saucing Pud…….YUM
1 can coconut milk (400g)
300 ml thickened cream
1/2 cup coconut milk
All ingredients into a saucepan – simmer for 5 minutes.
Watch carefully and stir to avoid boiling over.
Pour into a bowl and chill – then into the ice-cream churn
OR into a tray into the freezer and stir 3 times at 15 minutes intervals
Then cover and freeze until ready to eat – usually 1 1/2 hours
In a large pot gently simmer the onion, carrot and celery in a little oil. Add stock, ham hock, rinsed pea and bay leave. Season with a little salt and pepper.
Make a cup of tea, sit in the sun and let dinner cook.
I leave mine simmer for a minimum of 2 hours.
Remove hock, discard skin, and pull meat off bone.
Puree soup then add meat to the soup. Enjoy
LISTEN NOW: Community Kitchen Podcast Episode – 5th May 2015