Spiced Coconut Ice Cream
Recipe by Christina Provo
4 large egg yolks, room temperature
3/4 cups granulated sugar
pinch of salt
1 1/2 cups whole milk
1 14.5 ounce can whole coconut milk
1 cinnamon stick
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
together egg yolks, sugar, and salt in a medium saucepan until
combined. Slowly pour in both milks, whisking to combine. Stir in the
spices. Turn the heat up to medium and cook, stirring almost constantly,
for 5 minutes. Add the cinnamon stick, which will steep during the
remaining cooking time. Continue cooking until the custard thickens,
around 5-10 minutes. To test, it'll coat the back of a spoon and won't
bleed into a line drawn through the center.
- Immediately remove from the heat and pour into a plastic bowl. Let cool to room temperature; cover, and refrigerate overnight.
according to your ice cream maker's instructions, or pour into a deep
container. Place dish in the freezer. In 20 minutes, take the dish out
and stir the ice cream. It'll have begun to freeze around the sides.
Make sure you mix thoroughly so the custard is all once consistency.
- Return to freezer, and repeat every 15-20 minutes, totaling 1 hour to 1 hour and 15 minutes. Cover, and freeze until eaten.
To make butterbeer
a tea bag of Bigelow's Pumpkin Spice Tea in a cup of heated apple
cider. Stir in a teaspoon of sugar. Scoop some ice cream into a mug,
then pour the tea on top. Stir with your fake wand that is the
equivalent of a fake Star Wars lightsaber. Enjoy!