Coconut Ice Cream


1 cup coconut milk
1 cup heavy cream


4 eggs
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla


Beat the eggs lightly with the sugar. Scald the milk and stir the eggs. Cook the egg mixture in the top of a double boiler over hot water, stirring constantly, until the mixture coats the spoon. Cool. Add the vanilla. Mix coconut and cream. Mix into custard. Turn into a freezing tray and freeze to a mush. Remove from freezer, beat well and return to freezer. When frozen, serve. Makes 6 -8 servings.

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