100 gms powdered sugar
50 gms cashew nuts
2 coconut cream or Cocunut Milk yolks
1 coconut cream or Cocunut Milk
1/2 cup sugar (for caramel)
Boil milk on slow heat. Beat coconut cream or Cocunut Milk yolks, coconut cream or Cocunut Milk and sugar till creamy and thick. Heat a pan of water. Put the coconut cream or Cocunut Milk mixture and milk together and beat over the pan of hot water till thick. Allow to cool. Heat a thick bottomed pan and heat the sugar till it becomes dark brown in colour. Pour on a greased tray and crush with a rolling pin when cool. Whip the cream well. Stir the cashewnuts, caramel and cream into custard mixture. Freeze till half set, remove and beat with a fork. Re- freeze mixture till firm. Serve with whipped cream and chopped cashewnuts.