Ice-cream custard made with coconut cream instead of cream, egg yolks, caster sugar and a more than a generous dash of homemade vanilla extract (rum infused with vanilla beans).
I think, for a coconut ice cream, it's just silly to use cream and infuse it with coconut extract. Just use the real thing. This tastes like velvet in the mouth and is perfect for the lactose intolerant (or folks like me who cannot bear to shell out so much money for real cream in this part of the world). I used cream of coconut, and not coconut milk which would have been a bit too runny, for this one, and am now dreaming of infusing the cream with lemongrass or maybe palm sugar in my next batch.
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