coconut icecream

1 1/2 cups heavy cream
1 cup canned unsweetened coconut milk
4 egg yolks
1/2 cup sugar
1 teaspoon pure vanilla

In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.

In a mixing bowl, whisk the egg yolks and the sugar until light and fluffy. Slowly add the warm milk mixture while constantly whisking. Pour this mixture back into the saucepan and heat over low heat until the mixture thickens and coats the back of a spoon. Remove the mixture from heat and let it cool. Add the vanilla and chill thoroughly.

Freeze in a ice cream maker according to the manufacturers directions.