Coconut Ice Cream
  • 6 large Egg Yolks
  • pinch of salt
  • 1 1/2 Cup Heavy Cream
  • 1/2 cup Whole Milk
  • 15 oz Coco Lopez Cream of Coconut
  • 1 1/2 tsp Vanilla extract
  1. In a medium bowl bowl, beat egg yolk and salt for 5-7 minutes until pale yellow and thick ribbons fall from the beaters when lifted.
  2. Place Heavy Cream and Milk into a 2 quart saucepan over medium heat until small bubbles appear around the edge.
  3. Remove Cream from Flame and whisk 1 cup of the hot cream into the beaten egg yolks.
  4. Gradually stir the conditioned yolks back into the saucepan.
  5. Cook the custard over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly and leaves a line on the back of the wooden spoon. (Creme Anglaise) Do not allow the custard to come to a boil.
  6. Remove custard from flame and strain through a fine mesh sieve into a stainless steel bowl.
  7. Place the bowl into a large bowl filled with ice water and stir the custard for 5 to 10 minutes, not only does the stop the cooking, but gets a jump on cooling the custard.
  8. Whisk in the cream of coconut, vanilla and coconut extracts.
  9. Remove custard from ice bath, cover the surface plastic wrap to prevent skin forming and refrigerate overnight, until very cold.
  10. Pour custard into your ice cream maker and follow the manufacturer's instructions.
  11. When complete, transfer to a freezer safe container and freeze over night.
This makes an almost soft-serve type of ice cream... It's dangerously good.... especially with a little caramel.