This ice cream is best after churned and frozen in freezer for a few hours and scooped, as regular ice cream.
1-1/4 cups heavy cream
1-3/4 cups coconut milk
1 cup coconut
8 egg yolks
1-1/2 cups sugar
1/8 tsp. salt
1 Tbl. coconut extract
In large saucepan over med-high heat, bring to boil milk, cream, coconut milk, and coconut. Bring to a boil and turn to med-low. Allow to simmer, while stirring, for 5 min. Take off of heat and let sit for 10 min. Meanwhile, in bowl, whisk well together egg yolks, sugar, and salt. After milk mixture has been allowed to sit for 10 min., take 1/4 cup hot mixture and quickly whisk it well into the egg mixture. Then repeat with another 1/4 cup hot mixture. (This is called "tempering" the mixture.) The egg mixture should now be a little warm. Now, dump the entire egg mixture into the pan of hot milk mixture and whisk well together. Turn heat back to medium and whisk the entire time until it starts to thicken. Put mixture in the fridge to chill. When it is almost cold, add coconut extract to desired coconut taste. Put in ice cream freezer to churn...you may need to hold out a cup of mixture if the freezer is not large enough--this cup of mixture you hold out makes a great bowl of pudding when chilled!
