Coconut Ice Cream with Coconut Milk

Heat 1 ¼ cup of coconut milk and 1 ¼ cup of heavy cream in a sauce pan until hot. Turn off the heat.

Combine 3 egg yolks and ½ cup of granulated sugar in a small bowl. Whisk until a light yellow color.

Add 1/4 cup of the hot cream from the sauce pan to the egg yolk mixture to temper the eggs. This means we are raising the temperature of the eggs, so they don't cook when we add them to the cream. Mix until eggs and cream are thoroughly mixed.

Pour the egg mixture into the sauce pan. Add ½ tsp of vanilla extract and ¼ tsp of salt and mix. Turn the heat back on and heat until 170 degrees F. Stir periodically to ensure even cooking.

Pour ice cream base through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.

Let the mixture cool for an hour before putting it in the fridge to cool completely (~6-8 hours) or overnight.

Pour the cream into an ice cream maker and churn for 10-15 minutes.

The resulting ice cream after 10-15 minutes should be slightly harder than soft serve.

Spoon the ice cream into a freezer safe container and freeze overnight.