Coconut Curry Ice Cream

I adapted this recipe from here. It was good enough.

• 2 cups unsweetened flaked coconut
• 4 cups coconut milk
• 3/4 cup unrefined cane sugar
• 2 teaspoons curry powder
• 1 (2-inch) piece ginger, grated
• Pinch of salt
• 6 large egg yolks
• 1 teaspoon pure vanilla extract

Combine everything except egg yolks and vanilla in a medium saucepan and whisk until evenly combined. Place mixture over medium-high heat, whisking regularly, until it just boils and the sugar is dissolved.

Meanwhile, whisk the yolks in a medium bowl until they are smooth and evenly combined. When the coconut milk is ready, slowly whisk in 1 cup of the milk mixture into the yolks until well combined. Add the yolk mixture to the pan, add in the coconut, and cook the custard over medium heat until it just coats the back of a spoon, about 1 minute more.

Remove from heat, stir in vanilla, and pour mixture into a medium glass or metal bowl. Cool in the fridge for several hours, then, process in an ice cream machine according to the manufacturer’s instructions.

Transfer ice cream to a shallow 2-quart container (preferably glass or metal), cover, and freezer until thoroughly frozen, at least 2 hours.