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Coconut Cream Ice Cream




Source of Recipe


Sheila Lukins posted by philocrates at rc


Recipe Introduction


NOTES : While visiting the Caribbean I just couldn't get enough coconut ice cream. Its velvety white consistency, punctuated by a hint of rum, made it irresistible. Sprinkle large scoops with toasted coconut and let this luscious treat become your new vanilla.--Shelia


List of Ingredients




14 oz Coconut milk -- available in Specialty food stores
1 c Heavy -- (or whipping) cream
1 c Milk
1/2 c Sugar
1 tb Pure vanilla extract
4 lg Egg yolks
1/4 c Dark rum
1/2 c Shredded coconut


Recipe



1. Combine the coconut milk, cream, milk, sugar, and vanilla in a heavy saucepan over medium heat. Cook until the milk is hot but not boiling and the sugar is dissolved, about 10 minutes. Remove from the heat.

2. Place the egg yolks in a bowl and whisk to mix. Whisking constantly, slowly pour in 1 cup of the hot milk mixture and whisk until smooth.

3. Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon, 6 to 8
minutes. The mixture should never boil.

4. Strain the mixture into a bowl and stir in the rum and coconut. Cool to room temperature.

5. Freeze in an ice cream maker according to the manufacturer's instructions.

Makes 1 quart