Coconut Ice Cream from Marge Poore
Helado de CocoMakes 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.
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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