Coconut Ice Cream

1. 1

   Place the cream and 1/4 cup sugar in a medium heavy bottomed saucepan.

2. 2

   Heat, stirring occasionally, until steam rises from the cream.

3. 3

   Using a whisk or electric mixer, beat 1/4 cup sugar with the egg yolks until light yellow and thick.

4. 4

   this should take 2-4 minutes.

5. 5

   Beat in 1/2 cup hot cream then gradually stir into the saucepan with the remaining cream.

6. 6

   Cook over medium-low heat, stirring almost constantly until the mixture reaches 175F-180F, or is slightly thickened.

7. 7

   Do not allow to boil.

8. 8

   The mixture should coat the back of the spoon and leave a trail if you run your finger across it.

9. 9

   Stir in the coconut and coconut milk.

10. 10

    Pour into a covered container and chill to 40F

11. 11

    Churn in an ice cream maker according to manufacturer's directions.

12. 12

    Serve immediately or freeze.

13. 13

    Eat within 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.