Coconut Ice Cream - coconut

Method

• In food processor, combine coconut meat and milk.
• Puree until finely chopped.
• In saucepan pour canned coconut milk and whole milk.
• Bring to a boil.
• In small bowl beat together eggs and sugar until pale yellow and thick.
• Pour the hot milk mixture slowly into eggs and whisk until combined.
• Stir in crema, pureed coconut and vanilla.
• Refrigerate until cold.
• Pour chilled custard mixture into ice cream maker and processes.
• Store in freezer.
• In large bowl whisk together cream and buttermilk.
• Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours.
• Place in refrigerator.
• Can be kept for up to a week.