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Coconut Cream Ice Cream

List of Ingredients




Serving Size : 8

14 oz Coconut milk -- (see recipe or
-available in Specialty food stores Phil's note aw heck got mine at Wally)
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

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

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. Recipe by: Copyright © 1994 by
Sheila Lukins


Recipe