1/2 to 3/4TeaspoonCoconut ExtractOptional, To Taste
Instructions
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.