This is a delicious but terribly rich ice-cream. It is just a normal ice-cream base, with unsweetened coconut milk in place of the cream and milk in the original recipe. If you like, you can fold in toasted, dried coconut, after the ice-cream has been churned in the ice-cream maker, and before you put it in the freezer. 2 cups unsweetened coconut milk (canned is fine) 6 large egg yolks .5 cup castor sugar .333 cup lightly toasted, shredded dried coconut (optional) 3 tbs dark rum Dash of salt Rinse a small saucepan with water and drain but do not dry with a cloth (this prevents the coconut milk from scorching). In a small bowl, whisk the egg yolks with the sugar and salt. Bring the coconut milk to a simmer, stirring with a wooden spoon, then remove from heat. Ladle .5 cup of the coconut milk into the yolk and sugar mixture, whisking well to prevent the eggs from scrambling. Pour the yolk and sugar mixture into the saucepan, stirring well. Put over low heat and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon. Remove from heat and pour through a fine strainer into a medium-size bowl. Fill a larger bowl with ice and cold water and put the bowl of custard into the ice water bath so it cools down very quickly (stir occasionally). When cold, stir in the rum. Churn in an ice-cream maker, then scrape into an airtight container (fold in toasted coconut, if using) and freeze for at least an hour. wchef PLATE CLASS Susan Jung
