This Week's Flavor: Toasted Coconut

I had made toasted coconut ice cream once a couple of years ago and decided to revisit it to take to our friends curry dinner marking Cook and Share a Pot of Curry Day in Singapore.

This time around I substituted a cup of coconut milk for one cup of the heavy cream. Surprisingly it came out even creamier than I expected.

To top it off the culinary magician in the house pulled another trick out of her sleeve and created homemade ice cream cones with black sesame seeds.

Everything was delicious, especially the curries.

The recipe is here.