Coconut Ice Cream
6 large egg yolks
pinch of salt
2 C. heavy cream
1 15 oz. can of cream of coconut
2 t. vanilla extract
Beat the egg yolks with a mixer until they are a pale yellow and form a thick ribbon.
In a saucepan, scald the cream. Gradually stir 1 C. of the cream into the egg yolks. Add the yolk mixture back to the saucepan. Cook custard for another 2 – 4 minutes. Do not boil. You want the custard to coat the back of a spoon.
Cool the cream mixture and whisk in the can of cream of coconut, salt and the vanilla. Chill for at least 4 hours.
Put the chilled custard in the freezer container. Freeze according to manufacturer’s instructions.