Coconut Milk & Palm Sugar Ice Cream

2 cups heavy cream

1.25 cups coconut milk

150 grams coconut palm sugar (3/4 Cup plus 2 tablespoons)

1/2 tsp sea salt

6 large egg yolks

Directions

Pour cream and 110 g of the sugar into a pot on medium heat (many suggest using a double boiler but I never do!). I do however take care to never leave the custard while making it.

Meanwhile prepare a bowl with a sieve ready for straining the custard.

In another bowl, whisk the egg yolks and remaining coconut sugar with the egg yolks.

Slowly add a 1/4 cup of the hot steaming cream to the egg yolk mixture to temper the eggs. Once you have used about half of the cream up you can pour the yolk mixture into the cream on the stove, stirring continuously.

Bring custard up to 170F. Then strain the mixture through the sieve. Place bowl over an ice bath and stir to cool the custard before placing it into the refrigerator. Cover and let cool at least 4 hours; preferably overnight.

When completely cool, pour it into the frozen ice cream mixing bowl and process as per manufacturers directions.

Transfer ice cream to a chilled container. Or eat while still “soft serve”. Is should keep easily for 7 days without getting icy. But I doubt it will last that long.