Coconut Ice Cream from Marge Poore

Helado de Coco
Makes about 1 quartMy good friend and premier ice-cream-maker, Camille Tarantino, was always ready and willing to test ice creams following our trips to Mexico. We made this simple one for a cooking class and everyone really loved the rich coconut flavor.
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Ingredients

Makes 1 quart

  • 1½ cups milk or half and half
  • ¾ cup sugar
  • 1 14-ounce can coconut milk

Instructions

  • Combine the milk and sugar in a saucepan.
  • Gently warm over low heat, stirring, until the sugar dissolves.
  • Remove from the heat and whisk in the coconut milk until smooth.
  • Transfer to a clean container, cover, and refrigerate about 6 hours or overnight.
  • Stir the mixture and transfer to ice cream machine.
  • Freeze according to the manufacturer’s instructions.
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Course Icecream
Cuisine Mexican