Coconut Milk Ice Cream

Serves 8

For a chunky version of this refreshing ice cream, stir a cup of chopped peaches or strawberries into the coconut mixture before transferring it to the ice cream machine for freezing.

Ingredients

4 egg yolks
1/2 cup sugar
1 (13.5- ounce) can light coconut milk
1 (13.5- ounce) can regular coconut milk
2 teaspoons vanilla extract

Method

In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.

Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.

Nutrition

Per serving: 200 calories (130 from fat), 14g total fat, 11g saturated fat, 100mg cholesterol, 20mg sodium, 16g total carbohydrate (0g dietary fiber, 14g sugar), 1g protein

http://wholefoodsmarket.com/recipes/2592