Instructions: In a medium, heavy saucepan, place the milk, coconut cream and vanilla bean and bring to the boil. Meanwhile, beat the egg yolks and sugar together until thick and pale. Whisk the milk mixture into the yolks and continue until combined.

Return to the saucepan and slowly reheat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Do not allow the mixture to boil. Add the coconut and Malibu and stir gently. Pour into an ice-cream maker and freeze according to the manufacturers instructions.

Alternatively, pour into a metal container such as a deep cake tin, and freeze, stirring every 15 minutes, for an hour, then once more half an hour later. This will break up the sugar crystals and ensure a smooth ice-cream.

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