Coconut and pineapple ice cream

Method

1. Place the coconut milk in a saucepan with the lime zest. Bring to just below boiling point, then remove from the heat and set aside to cool and infuse for 20 minutes.
2. Whisk the egg yolks in a bowl with the sugar and cornflour until smooth. Gradually add the coconut milk, whisking constantly. Return to the saucepan and heat gently, stirring, until the custard thickens. Remove from the heat and strain into a clean bowl, discarding the lime zest. Cover with baking paper and set aside to cool.
3. Meanwhile, whizz the pineapple in a food processor for a few seconds, until it’s a rough purée. Stir into the custard with the cream and lime juice.
4. Place the ice cream mixture in a freezerproof container and freeze for 45 minutes. Remove from the freezer, beat well, then return to the freezer for a further 2 hours. Alternatively, pour into an ice cream maker and churn until thick.
5. Serve scoops of ice cream with wedges of fresh pineapple. Sprinkle with toasted coconut and decorate with pineapple leaves, if you like.