Coconut Milk Ice Cream

A good friend asked me to help her find a recipe for coconut milk ice cream to go with a dish she was making, and I found this one. Since Jonathan loves coconut milk, I had to give it a try. While it's not really my cup of tea, it's quite good.

Coconut Milk Ice Cream
Courtesy of Whole Foods Market

4 egg yolks
1/2 cup sugar
1 (13.5-ounce) can light coconut milk
1 (13.5-ounce) can regular coconut milk
2 teaspoons vanilla extract

In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.

Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.