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Coconut Custard Ice Cream

Course: Frozen Desserts

Ingredients

  • 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

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.

Notes

Use only pure, not imitation, vanilla.