Coconut-Toffee Ice Cream

1. 1

   For the ice cream- Combine both coconut milk and whole milk in medium saucepan. Bring to a gentle simmer.

2. 2

   In the meantime, combine the egg yolks and sugar in mixing bowl; whisk 2 min. until a light yellow. Pour a small amount of the hot milk mixture into the egg yolk mixture;combine, and pour back into the remaining hot milk. Stir the custard constantly over low heat until thick, and a finger drawn across the back of the spoon leaves a path, about 12 minutes. Transfer the saucepan to an ice water bath, and stir constantly as it cools. Let it cool completely.

3. 3

   For the toffee swirl- Melt the butter in a small saucepan; add sugar. Bring to a gentle simmer, and once it has darkened slightly in color, add the cream and season to taste with salt. The toffee should be thick and viscous. Transfer toffee to an ice water bath and cool completely.

4. 4

   Transfer coconute custard to ice cream machine, and process according to maker's instructions. Once ice cream is almost done, swirl in the toffee sauce by hand.

* Per serving · 4 servings · Values may vary.

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