Coconut Ice Cream

Method

1 Put the sugar and 600ml (1 pint) water in a heavy-based saucepan and dissolve over a medium heat, stirring occasionally. As soon as it has dissolved, stop stirring, increase the heat and boil rapidly for 10min to make a sugar syrup. Leave to cool completely.

2 Blend the cooled syrup with the coconut milk. Pour into a shallow freezerproof container, cover and freeze for about 3hr or until partially frozen.

3 Spoon the ice cream mixture into a blender or food processor and quickly blend on high speed to break down the ice crystals without letting the ice cream melt. Immediately return to the container, re-cover and freeze again until mushy. This will probably take another 2hr.

4 Process the ice cream again as in step 3. Return to the container, cover tightly and freeze for about 3hr until firm.

5 Allow the ice cream to stand at room temperature for about 20min before serving. Scoop the ice cream into individual serving dishes. Scatter with the dark red and shredded rose petals, freshly grated nutmeg and cinnamon to decorate.