Steps
- Whisk 400g of coconut milk, 400g of coconut cream, 150g of superfine sugar, 50g of liquid glucose, and 2 teaspoons of cornstarch in a saucepan.
- Bring to a simmer over low-medium heat, stirring, and cook for 1 minute. Remove from the heat and cool completely, about 1 hour.
- Churn in an ice cream maker for 30-60 minutes, following its instructions, until softly frozen. Transfer to a freezer-safe container, cover, and freeze for at least 4 hours, until scoopable.