Tropical Ice Cream (Kiwi, Strawberries, and Coconut)

This is an adaptation of my Strawberry Ice Cream recipe. The light coconut milk will cause the mix to take longer to freeze, but it will freeze eventually. The kiwi does start out a nice green color when it's mixed in, but the color fades into the ice cream as the strawberry takes over.

• Ready In: 4 hrs 15 mins
• Serves: 12

Ingredients

• 12  ounces strawberries, stems removed, sliced
• 12  ounces kiwi, peeled, cored, and sliced
• 1  cup sweetened coconut, shredded
• 1  cup granulated sugar
• 4  large  egg yolks
• 1⁄4 teaspoon kosher salt
• 13 1⁄2 ounces light coconut milk
• 14  ounces half-and-half
• 1  vanilla bean, seeds scraped

Directions

1. Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
2. Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
3. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
4. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
5. Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
6. Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
7. Cool the mixture completely. Process the mixture according the ice cream machines instructions.