Tropical Ice Cream (Kiwi, Strawberries, And Coconut)

1. 1

   Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.

2. 2

   Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.

3. 3

   In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.

4. 4

   Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.

5. 5

   Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.

6. 6

   Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.

7. 7

   Cool the mixture completely. Process the mixture according the ice cream machines instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.