Coconut Ginger Ice Cream

1. 1

   Combine the coconut milk, whole milk, and minced ginger in a saucepan and bring to a simmer over medium heat. Once it simmers, remove it from the heat and let sit until it cools slightly.

2. 2

   In a large heatproof bowl, whisk together the egg yolks and sugar until pale yellow.

3. 3

   Add 1/2 of the coconut milk mixture to the eggs, whisking constantly, and whisk until well-combined.

4. 4

   Place the bowl with the egg mixture over a double boiler and slowly add the remaining coconut milk mixture, whisking constantly.

5. 5

   Cook until the custard thickens and coats the back of a spoon, stirring often.

6. 6

   Once the custard thickens, remove from the heat and let cool in the refrigerator (or in an ice bath) until chilled.

7. 7

   Once chilled, strain the mixture over a sieve to get rid of the ginger, then whisk in the cream and rum.

8. 8

   Pour into an ice cream maker and process according to the instructions. Once churned, freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.