This ice cream has a delicious coconut flavour. Although some recipes use coconut milk as the base, I prefer not to make mine like this.
Heat the milk until hot, add the
Whisk the egg yolks and sugar with an electric mixer until thick and pale. Reheat the milk until hot, and gently pour it into the egg mixture, whisking the whole time. Pour the milk and egg mixture into a saucepan and stir constantly over low heat until the mixture thickens enough to coat the back of a spoon — do not allow the mixture to boil, as it will curdle. Strain the mixture through a fine sieve and cool over an ice bath.
Once cool, add the cream and churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to a tub and store in the freezer.
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