Coconut and Fresh Mint Ice Cream

1. 1

   In a heavy medium saucepan, combine the coconut milk with 1 cup of the half-and-half and the salt and bring to a simmer.

2. 2

   In a bowl, whisk the sugar with the egg yolks until thick and pale.

3. 3

   Gradually add 1 cup of the coconut-milk mixture, whisking vigorously, then whisk in the remaining coconut-milk mixture in a steady stream.

4. 4

   Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until thickened, about 5 minutes; do not let the custard boil or the eggs will curdle.

5. 5

   In a bowl, stir the tapioca starch with the remaining 2 tablespoons of half-and-half until smooth, then whisk the mixture into the custard along with the dried coconut.

6. 6

   Simmer until thick enough to coat the back of a spoon, about 2 minutes.

7. 7

   Transfer the custard to a heatproof bowl and let cool to room temperature, then refrigerate until chilled.

8. 8

   Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.

9. 9

   Add the chopped mint halfway through to ensure even distribution.

10. 10

    Transfer the ice cream to an airtight container and freeze until ready to serve, for up to 2 days.

11. 11

    Scoop the ice cream into bowls, garnish with mint leaves and serve.

* Per serving · 4 servings · Values may vary.

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