Remove the seed and strain to collect the liquid. Peel the barbadine and chop the pulp.

Blend the liquid and chopped pulp of the barbadine in a blender or food processor. Set aside.

Now for the coconut milk:

Blend the meat of 2 coconuts with 3 ½ cups of water. Strain and squeeze in a mesh cloth.

This should yield about 4 cups of coconut milk. Reserve three cups. Pour one cup of coconut milk in a bowl.

Add the cornstarch and whisk. Make sure there are no lumps.

In a deep pot, add the blended barbadine pulp, the three cups of coconut milk and sugar.

Heat over a low flame and mix with a whisk.

Add the condensed milk. Mix well.

Add the reserved coconut milk + cornstarch mixture

Add the heavy cream (optional). Allow to cool and then refrigerate for a minimum of 3 hours.

Remove the mixture and place in the ice cream machine.

Follow the manufacturer’s instructions for churning the ice cream.

In our case, using a kitchenaid ice cream attachment, a thick creamy mixture is produced after 20 minutes.

Pour the ice cream in a container and freeze. Serve cold.