Directions:
- Place the cream and 1/4 cup sugar in a medium heavy bottomed saucepan. Heat, stirring occasionally, until steam rises from the cream.
- Using a whisk or electric mixer, beat 1/4 cup sugar with the egg yolks until light yellow and thick. this should take 2-4 minutes.
- Beat in 1/2 cup hot cream then gradually stir into the saucepan with the remaining cream.
- Cook over medium-low heat, stirring almost constantly until the mixture reaches 175°F-180°F, or is slightly thickened. Do not allow to boil. The mixture should coat the back of the spoon and leave a trail if you run your finger across it.
- Stir in the coconut and coconut milk. Pour into a covered container and chill to 40°F
- Churn in an ice cream maker according to manufacturer's directions. Serve immediately or freeze. Eat within 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.19 Kcal (1207 kJ) | ||
| Calories from fat | 174.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.39g | 30% | |
|---|---|---|---|
| Cholesterol | 145.15mg | 48% | |
| Sodium | 177.17mg | 7% | |
| Potassium | 222.91mg | 5% | |
| Total Carbs | 24.18g | 8% | |
| Sugars | 20.23g | 81% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 197.68 Kcal (828 kJ) | ||
| Calories from fat | 119.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 30% | |
|---|---|---|---|
| Cholesterol | 99.56mg | 48% | |
| Sodium | 121.52mg | 7% | |
| Potassium | 152.9mg | 5% | |
| Total Carbs | 16.58g | 8% | |
| Sugars | 13.87g | 81% | |
| Dietary Fiber | 0.61g | 4% | |
| Protein | 4.7g | 14% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1mg | 8% | |
| Calcium | 60.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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