First ice cream of the summer: Cherry Coconut

Well, this will either be delicious, or a total disaster.
I was attempting to make a Toasted Coconut ice cream I made last summer, but I didn’t read the recipe before I went to the grocery store, and came home with almost all the wrong stuff.

So, I’ll improvise.

I’ll report in once it’s fully frozen. The custard tastes good.

Cherry Coconut Ice Cream
4 egg yolks
1/2 cup sugar
1 – 14.5 oz can Coconut Milk
1 – 14.5 oz can filled with Half and Half (I should have used whipping cream)
1 T almond extract

Beat egg yolks and sugar until well blended.
Add coconut milk, half and half, and almond extract.
Mix until combined.
Heat custard mixture in a heavy pot over medium heat, stirring constantly.
When mixture is thick enough to coat the back of a wooden spoon, take it off the heat.
Chill for a few hours.
Add chilled mixture to ice cream machine and mix according to your ice cream maker’s instructions.
When there are about ten minutes left on ice cream cycle, add chopped cherries. (And flaked coconut, if you have it.)

Will let you know how it goes!

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