What is island life without coconut flavors? This classic Caribbean ice cream is bursting with natural coconut flavor while maintaining the rich, creamy consistency of a custard base ice cream.
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Makes approx. 1 quart of ice cream
2 cups cream
1 1/2 cups whole milk & 1 cup coconut milk powder (or 1 1/2 cups coconut milk)
3 egg yolks
3/4 cup granulated sugar
pinch of salt
fine mesh strainer
ice cream maker (ice and rock salt may be required depending on your ice cream maker)
Combine whole milk (or coconut milk), cream, sugar, and salt in the saucepan over low heat.
Stir mixture occasionally until bubbles begin to form around the edges of the pan. Add coconut milk powder to the mixture and stir until dissolved if using. In the meanwhile, whisk egg yolks in mixing bowl.
Gradually and briskly whisk egg yolks into the steaming mixture until combined. Then stir constantly with a spoon. If uncomfortable with this, you can remove the mixture from the heat, gradually whisk approximately 2 cups of the hot liquid into yolks, scrape back into the pan, return low heat and constantly stir with a spoon.
Remove the mixture from heat when it is thick enough to coat the back of the spoon.
Strain mixture and chill thoroughly (chill for at least 4hrs or cool in an ice bath).
Process the chilled ice cream base in ice cream maker.
Place finished ice cream in a freezer-safe container and freeze or serve immediately for a soft-serve consistency.
If you have any questions or recommendations to improve the recipe, feel free to leave a comment.