Coconut Ice Cream Recipe

A lovely dairy based coconut ice cream to add to your favourite recipes list.

If you love the taste of coconut ice cream but think some of the vegan options are a little too icy, this is the recipe for you. Get the taste of coconut with a creamy base that can only come from a cream-based recipe.

Ingredients

• 5 egg yolks
• 1 cup sugar
• 1 cup heavy cream
• 1 cup coconut milk
• 400ml can coconut cream

Directions

1. Whisk the egg yolks and sugar until well combined. Set aside.
2. Add the heavy cream, coconut milk, and coconut cream to a large saucepan and heat until simmering then remove from heat.
3. Pour 1 cup of the heated milk slowly into the egg yolks while whisking.
4. Add the egg yolks back into the saucepan of heated milk and continue heating on a low heat until it thickens. This should take 3-5 minutes and make sure not to boil the milk as you’ll cook the egg yolks.
5. Transfer the custard into a container and chill in fridge for at least 2 hours.
6. Pour the custard into an ice cream machine and churn as per manufacturers instructions.
7. Scoop into a container and freeze for 3 hours or until hardened.