Coconut Ice Cream

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups cream, milk or 2 cups half-and-half
• 1/2 cup sugar
• 6 egg yolks
• 1/2 cup dried unsweetened dried shredded coconut, toasted if you like
• 1 cup coconut milk

Recipe

• 1 place the cream and 1/4 cup sugar in a medium heavy bottomed saucepan. heat, stirring occasionally, until steam rises from the cream.
• 2 using a whisk or electric mixer, beat 1/4 cup sugar with the egg yolks until light yellow and thick. this should take 2-4 minutes.
• 3 beat in 1/2 cup hot cream then gradually stir into the saucepan with the remaining cream.
• 4 cook over medium-low heat, stirring almost constantly until the mixture reaches 175°f-180°f, or is slightly thickened. do not allow to boil. the mixture should coat the back of the spoon and leave a trail if you run your finger across it.
• 5 stir in the coconut and coconut milk. pour into a covered container and chill to 40°f
• 6 churn in an ice cream maker according to manufacturer's directions. serve immediately or freeze. eat within 2 days.