Ingredients

• For cotton candy ice cream:
• 400 ml can - coconut milk
• 2 tsp - gelatin
• 1 cup - castor sugar
• 1 cup - water
• For cotton candy garnish:
• 2 cups - shredded coconut
• 1/3 cup - boiling water
• 1.5 cups - soft brown sugar or palm sugar

How to Make Cotton Candy Rock N Roll Ice-Cream

• Place water in a small pan.
• Add sugar, bring to the boil, stirring until dissolved.
• Add gelatine, stirring until dissolved.
• Remove from heat.
• Add the coconut milk.
• Transfer mixture to an ice-cream machine and chill and churn.
• Or, pour mixture into a shallow tray and place in freezer.
• Allow to freeze only a little around the edges, then beat to break up the ice crystals.
• Repeat the process once more before allowing mixture to freeze completely.
• To make cotton candy garnish:
• Place coconut in a bowl and pour boiling water over it.
• Turn gently to moisten thoroughly.
• Place sugar and water in a medium pan, dissolve sugar over a moderate heat.
• Bring to the boil, add coconut. Stir frequently over moderate heat until the syrup has almost evaporated.
• Reduce the heat to low and stir continuously until the mixture is quite dry.
• Remove from heat the moment the mixture starts to smell toasted and turns golden.
• Stir until almost cold, spread out to cool on a buttered baking tray.
• The cotton candy will be crystallised and sugary when cold. Break into small pieces for serving.
• Store in an air tight container.