Mantecado De Coco (Coconut Ice Cream)

This coconut ice cream is a custard based one. The churning time depends on your ice cream maker. The yield is a guestimate. With the leftover egg whites you could make my Hummingbird Bakery Peach Meringue Cake T-R-L Hummingbird Bakery Peach Meringue Cake T-R-L or meringue cookies.

• Ready In: 15 mins
• Yields: 1 1/2 qts

Ingredients

• 1 3⁄4 cups sugar
• 4  egg yolks
• 1  cup  hot milk
• 1⁄2 teaspoon salt
• 2  cups  cold milk
• 2  cups coconut milk

Directions

1. Beat the sugar and yolks.
2. Add hot milk and salt.
3. Cook this over low heat until it thickens a bit.
4. Add cold milk and coconut milk.
5. Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.