Yields 1 quart
Ingredients
- ½ cup heavy cream
- 1 ½ cups unsweetened coconut milk
- 1 cup whole milk
- ½ cup Malibu rum, or other coconut flavored rum
- ½ cup granulated sugar
- ½ cup grated unsweetened coconut
- Pinch salt
- 6 large egg yolks
Procedure
To make the ice cream, in a large, heavy saucepan, combine the cream, coconut milk, whole milk, salt and rum. Bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the eggs and sugar until pale yellow. Add about 1/2 cup of the hot cream mixture, and whisk to combine. Add the egg mixture to the saucepan with the remaining hot cream and whisk. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until thick enough to coat the back of a spoon, 4 to 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Stir in the coconut and refrigerate until well chilled, at least 3 hours. Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and freeze until ready to serve.
Author, Kimberley Davis, Sur La Table Corporate Chef.
