• 8 egg yolks
• 11 oz. (300 g.) castor sugar
• 1

Bring the milk and cream to the boil.

Whisk the sugar and egg yolks together and whisk into the just boiled milk and cream. Return to a gentle heat, stirring constantly, until the custard coats the back of a wooden spoon. Allow to cool and stir in the can of Cream of Coconut. Place into ice cream machine or deep freeze. If using deep freeze, bring out from time to time and stir.