Updated Nov 24, 2014Chatelaine
- Combine milks with 1/4 cup sugar in a medium saucepan and set over medium-high. Bring to just a simmer, whisking occasionally, 5 to 6 min.
- Whisk egg yolks with remaining sugar and salt in a medium bowl. Wrap a damp kitchen towel around the base of the bowl (to prevent it from slipping). Gradually whisk in half of hot milk mixture. Return entire mixture to saucepan set over low. Do not let mixture come to a simmer or it will curdle. With a wooden spoon, stir constantly until mixture is reduced to 3 cups, about 35 min. Pour through a fine sieve into a metal bowl. Lay plastic wrap directly on surface to prevent skin from forming. Chill in the freezer until cold, about 1 hour.
- Scrape cold mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Transfer to a covered container and freeze up to a month.
- To serve, let stand at room temperature until slightly softened, 10 min.
Full-fat coconut milk will ensure creamy results.
Shake or whisk coconut and rice milks before using.
Mini coconut-cream pie sundae:
Pour our instant hardening Chocolate crackle sauce over our Coconut- dream ice cream and sprinkle with crumbled chocolate-covered graham crackers. View Chocolate crackle sauce recipe here.