Dessert Recipes
Rum Coconut Cream Ice Cream
Yield: 1 quart
Ingredients
- 1 (14 ounce) can coconut milk
- 1 cup heavy (whipping) cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large egg yolks
- 1/4 cup dark rum
- 1/2 cup shredded coconut
Instructions
- Combine the coconut milk, cream, milk, sugar and vanilla extract in a heavy saucepan over medium heat. Cook until the milk is hot but not boiling and the sugar is dissolved, about 10 minutes. Remove from the heat.
- Place the egg yolks in a bowl and whisk to mix. Whisking constantly, slowly pour in 1 cup of the hot milk mixture and whisk until smooth.
- Slowly pour the egg mixture into the saucepan, whisking constantly until well combined.
- Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the
back of a spoon, 6 to 8 minutes. The mixture should never boil.
- Strain the mixture into a bowl and stir in the rum and coconut. Cool to room temperature.
- Freeze in an ice cream maker according to the manufacturer's instructions.