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1
Make the creme anglaise (see the Note on cooking a stirred custard and testing for doneness):
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2
In a heavy-bottomed medium saucepan, heat the milk, coconut milk, shredded coconut, and 1/2 cup of the sugar.
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3
Once the coconut cream begins to steam, take the pan off the heat.
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4
In a mixing bowl, combine the egg yolks and remaining sugar and briskly whisk for 1 minute.
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5
Using a ladle, slowly whisk some of the hot coconut cream into the egg yolk mixture to warm it.
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6
Gradually pour the warmed egg mixture into the hot coconut cream mixture, whisking constantly as you pour.
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7
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon until the custard thickens enough to coat the back of the spoon.
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8
Remove from the heat and place in the ice bath to cool until it is warm to the touch.
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9
Whisk in the sour cream and the cream cheese.
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10
Chill the creme anglaise and churn it:
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11
Return the creme anglaise (ice cream base) to the ice bath to cool completely.
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12
Transfer to the refrigerator and chill a minimum of 2 hours and up to 2 days before churning it in an ice cream machine.
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13
Churn the creme anglaise in an ice cream maker according to the machine manufacturers instructions.
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14
The ice cream is finished once it has increased in volume and it holds the lines from the stirring mechanism and mounds like softly whipped cream.
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15
Transfer to the freezer for 4 hours to attain a scoopable consistency.
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16
Serving Suggestions:
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17
Coconut Cream Cheese Ice Cream is a great accompaniment to carrot cake.
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18
I also love to serve it with the Date Cake or the Chocolate Layer Cake.
