Coconut Ginger Ice Cream - coconut milk

Method

• Combine the coconut milk, whole milk, and minced ginger in a saucepan and bring to a simmer over medium heat. Once it simmers, remove it from the heat and let sit until it cools slightly.
• In a large heatproof bowl, whisk together the egg yolks and sugar until pale yellow.
• Add 1/2 of the coconut milk mixture to the eggs, whisking constantly, and whisk until well-combined.
• Place the bowl with the egg mixture over a double boiler and slowly add the remaining coconut milk mixture, whisking constantly.
• Cook until the custard thickens and coats the back of a spoon, stirring often.
• Once the custard thickens, remove from the heat and let cool in the refrigerator (or in an ice bath) until chilled.
• Once chilled, strain the mixture over a sieve to get rid of the ginger, then whisk in the cream and rum.
• Pour into an ice cream maker and process according to the instructions. Once churned, freeze.