Yield: 1 quart
|4 cups||Canned coconut milk|
1. In a bowl beat together the sugar and eggs until pale in color, about 5 minutes. Beat in the coconut milk.
2. Freeze in an ice cream maker according to the manufacturer's instructions. Serve right away or store in the freezer.
TIPS: You may need to allow extra time for hardening in the freezer if your ice cream maker turns out a soft ice cream. You can substitute any good-quality ice cream if you don't have the time and equipment to make the ice creams called for.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-19-95