Thai Coconut Milk Ice Cream

From Quick&Easy Thai by Nancie McDermott. Requires 7 c or about 4 14-ounce cans of coconut milk. Also requires ice cream maker. Time does not include freezing time, etc.

• Ready In: 20 mins
• Yields: 1 1/2 quarts

Ingredients

• 7  cups unsweetened coconut milk
• 2  cups sugar
• 1  teaspoon salt

Directions

1. Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.