Creamy Coconut Ice Cream

   Living in San Juan del Sur, Nicaragua, was a lovely dream. After a long day of hard work, my roommate and I would shower off the heat and the dust and head down the street for a pizza from the Italian man who had moved there to start a little eatery. And once in a while, we'd head further into town for a scoop of coconut ice cream from the local Eskimo (pronounced ehs-kee-moh! :D) Ice Cream franchise. 
   I decided to use the ice cream base that Karly used last week for her Honey Lavender Ice Cream, opting to substitute coconut milk for cream. This was an EXCELLENT decision! 

   But I screwed up! I just started dumping things in the bowl, and forgot about the boiling and curing process. So I caught myself and adapted. I saved the recipe by slowly bringing the temperature up and bringing everything up to a boil. Then I did everything right from there. I thin k the mistake resulted in the ice cream freezing too hard, but the taste is incredible!

---Jenny


CREAMY COCONUT ICE CREAM
2 cups milk
4 teaspoons cornstarch
1 can coconut milk
2/3 cup honey
2 tablespoons light corn syrup
¼ teaspoon kosher salt
3 tablespoons cream cheese, softened
1 cup flaked unsweetened coconut
1 tsp vanilla


In a bowl, stir ¼ cup of the milk and the cornstarch together, set aside.  In a medium saucepan, whisk together the remaining 1 ¾ cup milk, coconut milk, honey, corn syrup, salt.  Bring to a boil over medium-high heat and cook for 4 minutes.  Stir in the cornstarch mixture, return to a boil, and cook, stirring, until thickened, about 2 minutes.  Put the cream cheese in a bowl and pour in ¼ cup of the hot milk mixture; whisk until smooth, then whisk in remaining milk mixture.  Add coconut flakes and vanilla. Strain the mixture through a fine mesh sieve into a large plastic bag.  Seal, and submerge in a bowl of ice water until chilled.  Pour mixture into an ice cream maker and process according to manufacturer’s directions.  Transfer ice cream into a storage container and freeze until set.


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