Coconut Ice Cream


  1. Beat egg yolks and granulated sugar in medium saucepan with wire whisk 1 to 2 minutes or until pale yellow and thickened. Add cream and coconut milk; whisk until well blended. Stirring constantly, cook on medium heat 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat.
  2. Strain custard into medium metal bowl. Stir in vanilla. Place bowl over ice water bath. Stir custard occasionally until cooled.
  3. Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Churn according to manufacturer's directions.


  • 1 can Thai Kitchen® Coconut Milk, (13.66 oz)
  • 1 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 4 egg, yolk(s)
  • 1/2 cup sugar, granulated
  • 2 tsp McCormick Culinary® Pure Vanilla Extract, Premium