*If you’re using coconut milk, simple drain the liquid from the cold canned milk. The solid white cream is coconut cream.
** Add 4 egg yolks or 2 tablespoons of vodka to make this ice cream softer and easy to scoop.
*** If you don’t have an ice cream maker you can pour the custard into a deep baking dish and freeze for 30-40 minutes. As it begins to freeze near the edges, remove it from the freezer and stir with a spatula or hand held mixer. Return to the freezer. Check the mixture every 30 minutes, stirring vigorously as its freezing. Repeat this process for 2-3 hours or until frozen.