I'm happy to present another one of those stupid-simple, throw-some-stuff-together-and-chill ice cream recipes. And such a tasty one, too! Voluptuous coconut flavor, and no fussing around with egg custard necessary. I was inspired by this beautiful post on one of my new favorite cooking blogs, Feasting on Art, and adapted the recipe slightly from the one listed on that site. Next time, I think I'll have to mix in pieces of Mounds bars in the last minute of churning, for some extra deliciousness.
Coconut Milk Ice Cream
Makes about a pint
1 can (14 ounces) full-fat coconut milk
1/2 cup heavy cream
1/2 cup sugar
1 teaspoon coconut rum (optional)
Pinch of salt
Combine all the ingredients in a heavy-bottomed saucepan. Bring to a simmer over medium heat and stir constantly until the sugar dissolves. Remove from heat and let cool before popping it in the fridge to chill thoroughly overnight. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve with a sprinkle of toasted coconut or a mint sprig, if desired.