1 cup white sugar
2 cups heavy whipping cream
2 cups canned coconut milk (not ‘lite’)
1 tsp. vanilla flavoring
optional: 2 tsp. coconut flavoring
optional: 3 Tbsp. flaked coconut (baking type), sweetened or unsweetened)
- Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you’ll need quite a few), or you can re-use a plastic ice cream tub.
- Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
- Pour this mixture into the top of a double-boiler and place over medium-high heat.
- Cook for 8-10 minutes, stirring continuously with a whisk, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
- Pour heavy cream into your food processor, blender, or mixer. Blitz until cream becomes very thick and stiff peaks form (approximately 1 minute).
- Scoop into a large mixing bowl.
- Fold coconut milk plus flaked coconut (if using) into the whipped cream, stirring to combine.
- Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavoring (vanilla/ccconut), gently stirring everything together by hand.
- You should end up with a thick, ivory-white batter-like mixture. Pour into prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight.
- To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little sweetened flaked coconut. ENJOY!