Coconut Ice Cream With Lime Syrup

First, in a mixing bowl, whisk the egg yolks, cornflour and sugar together until thick and creamy.

Then, in a saucepan, warm the milk and, as it warms, gradually add the coconut milk powder, whisking to dissolve it into the milk. Now pour the hot milk mixture over the egg yolks, return the whole lot to the saucepan and cook for 1 minute, stirring, until the mixture thickens. It is important to keep stirring to make sure that the mixture does not 'catch' on the bottom of the pan. Then return it all to the bowl and allow it to become completely cold.

To make the ice cream, whisk the cream until it thickens slightly, then stir it, together with the vanilla extract, into the cooled custard mixture. Transfer it all to the polythene freezer box and put in the coldest part of the freezer for 2 hours, or until it becomes firm at the edges. At this stage, empty it out into a mixing bowl and whisk again with an electric hand whisk to break down the ice crystals.

Return to the freezer, repeat the whisking process after another 2 hours, then re-freeze until needed. Place in the fridge for 1 hour before serving. This can, of course, be made in an ice-cream maker following the manufacturer's instructions.

To make the lime syrup, begin by putting the sugar and 4 fl oz (110 ml) of water into a small, heavy-based saucepan, bring it very slowly up to a simmer, then stir to dissolve the sugar. Add the zest of lime and simmer very gently for 15 minutes without reducing the volume.

Meanwhile, mix the arrowroot with the lime juice in a cup and, when the syrup is ready, pour it in, stirring all the time. Continue to heat it over a gentle heat, and allow it to come back to simmering point – by then it will have thickened very slightly and become clear.

Leave the syrup to cool and store it in the fridge in a sealed container until needed: it keeps well for several days.