This recipe is super creamy and coconut-y. I prefer it without the shredded coconut for texture reasons, but it's completely up to you!
2 c. heavy cream 3/4 c. sugar 2/3 c. milk, 2% 15 oz. can coconut cream (Coco Lopez) 1/2 c. sweetened shredded coconut (optional) Bring cream and sugar to a simmer over medium heat until sugar has dissolved. Remove from heat and mix in remaining ingredients. Refrigerate for 24 hours. Churn in ice cream maker according to manufacturer's instructions.
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Heat over medium-low heat until steamy, but not boiling:
2 c. heavy whipping cream 1 c. whole milk 4 whole cloves 1 tsp. nutmeg 1/4 tsp. cinnamon pinch salt Remove from heat, cover and steep for 1/2 hour, then discard cloves. Add mix in: 2/3 c. sugar 6 egg yolks Strain mixture into a bowl with an ice bath. Refrigerate for 24 hours. Right before churning, mix in: 1 tsp. vanilla 2 tbsp. dark rum, bourbon, or brandy Churn in ice cream maker based on manufacturer's instructions. |