In a saucepan, combine the sugar with the cornstarch and egg yolks, until the mixture has paled.
Add the Haiku Coconut Milk and rum extract, then whisk.
Cook 10 to 15 minutes over low-medium heat, stirring constantly with a wooden spoon, until mixture has thickened and coats the back of the spoon. Do not bring to a boiling point. Remove from heat and set aside.
Prepare a large bowl with ice cubes. Pour the preparation into a small bowl. Place the small bowl in the bowl with the ice cubes. Let cool for 15 minutes, stirring occasionally.
Add lime zest, lime juice and the mint. Stir.
Place mixture in the freezer for 3 to 4 hours, whisking every 30 minutes, until set.
Crème glacée mojito
Préparation : 15 minutes
Cuisson : 10 minutes
Portions : 8 portions