Toasted Coconut Macadamia Nut Ice Cream

Toasted Coconut Macadamia Nut Ice Cream

INGREDIENTS:

3/4 cup toasted coconut

3/4 cup toasted macadamias, chopped

1 cup milk (I used coconut-almond milk)

1 cup heavy cream

1 can coconut milk

¾ cup sugar

A pinch of salt

1 tsp vanilla extract

1 tsp coconut flavoring

5 large egg yolks

1 teaspoon vanilla or rum flavoring

In a double boiler, warm the milk, cream, sugar, and salt. Add the coconut milk. Bring to just bubbling.

Meanwhile, whisk the egg yolks in a heatproof bowl until they are fluffy, and the color changes.

Slowly pour some of the cream mixture into the egg yolks slowly while stirring constantly to temper the eggs. Then pour the egg mixture slowly into the cream mixture in the double boiler, stirring constantly. Continue cooking until the mixture thickens and coats the back of a spoon.

Pour through a strainer into a bowl. Place plastic wrap or parchment directly onto the surface of the custard and allow it to cool completely. Refrigerate until cold.

Use a half-gallon or larger ice cream freezer to process the custard into one of the best ice creams you will ever experience!