Homemade coconut milk ice cream

Cooking method

1. Step 1:

   

   Gather your ingredients. For homemade coconut-milk ice cream you'll need: coconut milk, heavy whipping cream (33-35% fat), sugar, egg yolks, and shredded coconut (optional).

2. Step 2:

   

   In a heavy-bottomed saucepan, combine the coconut milk, sugar, and yolks, and stir. The mixture will look gray at first — don't worry. As you go, the color evens out into a soft beige.

3. Step 3:

   

   Set the saucepan over low heat, or use a double boiler. Stirring constantly, cook the custard until it thickens, about 10 to 15 minutes.

4. Step 4:

   

   Take the finished coconut custard off the heat, press a piece of plastic wrap directly onto its surface, and let it cool. To speed things up, set the saucepan in a bowl of cold water.

5. Step 5:

   

   Whip the cold heavy cream with a mixer into firm, billowy peaks.

6. Step 6:

   

   Pour the cooled coconut custard into the whipped cream and fold everything together until smooth.

7. Step 7:

   

   Add the shredded coconut (optional) and stir again.

8. Step 8:

   

   Transfer the mixture to a deep container and put it in the freezer. If you can, stir it thoroughly 5 or 6 times, once every 30 minutes — that keeps ice crystals from forming.

9. Step 9:

   

   Scoop the coconut ice cream into dessert dishes and serve. Enjoy!