Double Coconut Ice Cream

By Dottiejk

Ingredients

• 2 13.5 cans coconut milk (canned); divided
• 3/4 cup sugar
• 4 egg yolks
• pinch Salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup sweetened coconut flakes

Preparation

Step 1

Add 1/2 can coconut milk, sugar, egg yolks and salt to a heavy bottomed
sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until
mixture is thickened (just before a simmer). Remove from heat; add vanilla
and coconut extracts, and remaining coconut milk. Stir well and pour into a
pie plate. Cover and poke some holes in plastic wrap to let steam escape.
Refrigerate until cooled.

While cooling, toast coconut flakes in a dry skillet over medium-high heat,
stirring until golden. Transfer to a plate to cool.

Pour cold coconut mixture and coconut flakes into frozen insert of ice
cream maker. Follow manufacturer's instructions.