COCONUT ICE-CREAM WITH LIME SYRUP    

Ice-cream: In a mixing bowl, whisk together the egg yolks, cornflour and sugar until thick and creamy.  In a saucepan, warm the milk and, as it warms, gradually add the coconut powder, whisking to dissolve it into the milk.  

Pour the hot milk mixture over the egg yolks, return this custard mixture to the saucepan and cook for 1 minute, stirring, until it thickens.  It is important to keep stirring so that the mixture does not "catch" on the bottom of the pan.  Return the custard mixture to the bowl and allow it to become completely cold.

Whisk the cream until it thickens slightly, then stir it into together with the vanilla extract, into the custard mixture.  Transfer to a polythene freezer box (approx. 15 x 20 x 5cm deep) and place it in a very cold freezer for 2 hours or until it becomes firm at the edges. return to a mixing bowl and whisk again to break down the ice crystals.  Return to the freezer and repeat the process after another 2 hours, then re-freeze until needed.

Lime syrup: Place the sugar and water in a small, heavy-based saucepan, bring it very slowly to a simmer, then stir to dissolve the sugar.  Add the lime zest 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, pout it in, stirring constantly.  

Continue to heat gently until it reaches simmering point - by then it should have thickened slightly and become clear.  Leave to cool and keep refrigerated in a sealed container; it keeps well for several days.