Corn Coconut Ice Cream

1. 1

   Pour milk, cream, corn, 1/4 cup of sugar and coconut into a heavy sauce pan and simmer at low heat for five minutes. Set aside and let cool for about 15 minutes or longer.

2. 2

   When milk mixture has cooled, strain and put coconut and corn solids into blender. Puree. Adding enough milk to make sure it purees easily. Pass the solids through a medium strainer. Discard solids. Combine pureed corn/coconut and milk/cream in same medium sauce pan and heat to a simmer.

3. 3

   Add egg yolks and 1/2 of sugar into mixing bowl and beat until yolks are light in color.

4. 4

   Slowly add half cup of the milk/cream mixture whisking to incorporate. Then whisk in the remaining eggs into the milk.

5. 5

   Cook egg/milk mixture over medium heat until it reaches about 175 degrees.

6. 6

   Chill overnight

7. 7

   Place mixture in ice cream maker and spin until ice cream.

No additional tips available.