Coconut Custard Ice Cream

Coconut Custard Ice Cream with Thai Fried Banana

“What do you do when you have extra egg yolks? Why you make ice cream, of course! I happened to have some coconut cream in my cupboard, so I modified the ‘Royal Crown Vanilla Ice Cream‘ recipe that I love so much and it came out fantastic!” – April Ferre

Coconut Custard Ice Cream

Course: Frozen Desserts


  • 5 Egg Yolks
  • 2/3 Cup Sugar
  • 1 Cup Coconut Cream Unsweetened
  • 2 Tablespoons Butter
  • 1 Cup Heavy Cream
  • 1/2 Cup Whole Milk
  • 1 Teaspoon Vanilla
  • 1/2 to 3/4 Teaspoon Coconut Extract Optional, To Taste


  • In a medium bowl, beat egg yolks and sugar until well blended. Pour into top of double boiler. Stir in coconut cream. Cook and stir over gently boiling water until mixture thickens and coats the back of a wooden spoon. Set aside. Stir in butter.
  • Stirring occasionally, cool on a rack to room temperature. Stir in heavy cream, milk, vanilla, and coconut extract. Chill overnight. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.


Use only pure, not imitation, vanilla.

2020 Adapted Recipe – April Ferre – Adapted from Ice Cream by Mable & Gar Hoffman

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