As much as I love the creamy lusciousness of custard based ice cream, I can only make them as the occasional special treat now. But this Philadelphia-style coconut ice cream is an easy, quick and very good alternative that has significantly less cholesterol.
2 cups heavy cream
1 14 oz. can coconut milk (not light, full fat for best results), stirred
3/4 cup sugar
Pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional, for stronger coconut flavor)
2 tbsp brandy
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 1 cup of cream, coconut milk and the vanilla extract. Chill the mixture thoroughly in the refrigerator. When ready to churn, add brandy then freeze the mixture in your ice cream maker according to the manufacturer’s directions.