I don't know if it's been the same where you are, but here it has been hot. Unseasonably hot. We live in a third floor apartment, so it has been really hot. Time for some ice cream...
Empty 1 can (13-14 fl oz) coconut milk into a saucepan. Add 1/2 cup of milk, 1 cup of toasted unsweetened coconut flakes (toast your flakes by putting them on a baking sheet under the broiler, but keep an eye on them or they will burn!) and a few pieces of lime peel (remove with a vegetable peeler - be careful to avoid the white pith) and bring to a boil. Switch off the heat and cover the pan. Let it sit for 30 minutes (this is called steeping), then pour through a strainer into a bowl and then back into a clean pan (leaving the flakes and peel in the strainer).
Beat 4 egg yolks with 2/3 cup of sugar until they lighten in color. Meanwhile, bring the coconut milk mixture to a boil. Pour a little of the mixture onto the yolks and stir vigorously to combine. Then pour the yolk mixture into the pan with the remaining milk mixture. Stir constantly with a wooden spoon while heating. As soon as a line drawn in the back of the spoon with your finger stays (the custard does not run back into the line - this point will be reached quickly), pour the contents of the pan through a clean strainer into a chilled bowl (preferably on ice or in ice water). Stir the mixture in the bowl to help it cool down.
Chill your ice cream base in the refrigerator and churn in an ice cream maker. Freeze.
This recipe is based loosely on one in 'Ice Cream: The Perfect Weekend Treat' by Susanna Tee.
Note 1 - If you cannot find unsweetened coconut flakes you could substitute sweetened flakes or shredded coconut. If you use sweetened product, you may need to cut back slightly on the amount of sugar you use.
Note 2 - The original recipe suggested leaving the soaked flakes back in the ice cream. I didn't like their texture, so I left them out. You can decide if you want to keep them or throw them out. The original also suggested adding a little Malibu or white rum, which might be interesting...
Note 3 - A friend pointed out how much saturated fat there is in a can of coconut milk - 70 g (almost 2.5 oz). If this is a concern for you, consider using half coconut milk and half milk (about 9 fl oz of each), which would cut the fat content down a little...
Note 4 - Metric info: 1 can = about 400 ml; 1/2 cup = 120 ml; 1 cup = 240 ml; 2/3 cup = 160 ml.
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