Coconut Ice Cream

1/2  cup heavy cream

1 and 1/2 cups  unsweetened coconut milk

1  cup whole milk

6  large egg yolks

1/2  cup granulated sugar

Heat the heavy cream, coconut milk and whole milk in a heavy-bottomed saucepan over medium heat. 

Place the eggs and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. 

Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. 

Add the egg mixture to the saucepan with the cream mixture, lower the heat slightly, and cook, stirring constantly with a whisk or wooden spoon, until the custard has thickened enough to coat the back of a spoon, 4 to 5 minutes.

Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. 

Place the bowl in another bowl half-filled with ice and water. 

Stir occasionally until chilled.

Pour the chilled custard into an ice cream machine and process according to the manufacturer's instructions until frozen. 

Transfer to an airtight container and freeze until ready to serve.

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