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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is very easy to make, and delicious. I decided not to add more eggs because I did not want to cover up the coconut flavor, so this turns out a bit icy, but I haven't heard any complaints yet. Serve this over coconut rice, and drizzle a chocolate ginger sauce over it. Read more . Enjoy. Ingredients:
2 3/4 cups coconut milk |
1 1/4 cups heavy cream (whip cream) |
3/4 cup sugar |
2 large eggs |
Directions:
1. In a saucepan bring the coconut milk, cream and sugar to a boil. Remove from heat and let it cool down a bit.
2. In a separate bowl, beat the eggs well.
3. Using a small measuring cup, slowly add the coconut mixture to the eggs while constantly whisking the eggs. Be careful here - if you add the hot coconut mixture to quickly, it will cripple the eggs. Continue adding the coconut mixture until half of it is been added to the eggs. At that point, ya can add the rest of the coconut mixture while whisking the eggs.
4. Cool the mixture completely. Once cooled completely, chill in refrigerator.
5. At this point, if you have an ice cream maker - continue following the directions of the ice cream maker.
6. If you don't have an ice cream maker pour the chilled mixture into a small loaf pan, cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout.
7. Remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth.
8. Pour it back into the pan and put the cling wrap back over the pan, again removing any air, and freeze several hours.
9. This ice cream sets up very hard - you may want to put it into the refrigerator for an hour before serving, so as to soften it a bit.
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