This homemade Coconut Custard Ice Cream recipe is rich and creamy, filled with coconut flavor, and one you’ll want to make over and over again. Use the servings slider to easily adjust the ingredient amounts.
In a medium mixing bowl, beat the sugar and the eggs until thickened and pale yellow. Beat in flour and salt. Set aside.
Bring the coconut milk to a light boil in a heavy medium saucepan. Slowly beat the hot coconut milk into the egg mixture. Pour the entire mixture back into the saucepan, and place over low heat. Stir constantly until the custard thickens enough to coat the back of a spoon; keep a close eye on it, as it should never come to a boil. When thick enough, the custard should register 170°F on a candy thermometer. Pour the custard through a fine-mesh strainer into a large clean bowl.
Allow the custard to cool slightly, then stir in the heavy cream and vanilla.
Cover the surface of the custard mixture with a piece of plastic wrap and refrigerate until chilled, at least 4 or up to overnight.
Freeze the custard in an ice cream maker, adding ½ cup toasted sweetened coconut to the machine when the ice cream is semi frozen. Allow the machine to mix in the coconut. Proceed according to manufacturer’s instructions.
Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
This makes a small batch of ice cream. It's just right for a treat, but may leave you wanting a second batch!
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