Coconut Ice Cream

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.


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