Serves 4-6


1 1/2 cups milk

2 1/2 cups cream


1/2 a vanilla bean, split

8 egg yolks

1 1/4 cups caster sugar

1 punnet strawberries

Coconut wafer
1/3 cup plain flour
2 1/2 cups desiccated coconut
1/2 tsp salt
2/3 cup condensed milk
1 tsp vanilla extract

1 To make the icecream; pour the milk and cream into a heavy based saucepan. Scrape the seeds from the vanilla bean into the mix. Stir and heat until just beneath boiling point. Reduce the heat and simmer for 5 minutes. Remove the vanilla bean.

2 Whisk the egg yolks together with 1 cup of the sugar until pale and the sugar has dissolved. Whisk 1 cup of the hot milk mixture on to the yolks then whisk the mixture back into the remaining milk.

3 Return the saucepan to a low heat and cook while stirring constantly until the mixture begins to thicken. Strain and chill.

4 Roughly chop the strawberries and combine with the remaining sugar. Leave for 30 minutes then fold into the custard and transfer to the icecream machine.

5 To make the wafers; preheat the oven to 180C. Grease or line two baking sheets.

6 Mix the flour, coconut and salt together. Pour in the condensed milk and vanilla and mix. Form into flat 8cm rounds and bake for about 15 minutes or until golden. Let cool before sandwiching with the icecream.