This White Chocolate Ice Cream does not need to be churned as the egg whites prevent it forming too many ice crystals
2 eggs, separated
50g caster sugar
200ml coconut cream
Heat the white couverture powder in a bowl over a pan of simmering water until melted.
Add the coconut cream to a mixing bowl and stir in the melted couverture.
Beat the egg yolks with the sugar until pale and thick, then beat in the coconut cream mixture.
Whisk the egg whites until they form firm peaks.
Beat 1 tablespoon of the egg white into the coconut cream mixture, then fold in the rest of the egg white.
Put in the fridge for 20 minutes to soften before serving.