Coconut Milk Vanilla Ice Cream
1 can Coconut milk (not the light kind)
1 can Coconut Cream
1 1/2 to 2 cups of sugar
In a small saucepan, heat cream and milk. Whisk in sugar and heat until sugar is dissolved. Stir occasionally. When sugar is dissolved, add in vanilla. I didn't measure this out and probably poured in between 2 and 3 tsp. Mine, didn't have as much of a coconut flavor, and had more of a vanilla tone, which really helped when adding other ingredients.
Pour into a bowl and cover (my Pampered Chef Batter Bowl worked awesome!) and refrigerate
overnight. I used my electric ice cream mixer and keep the base in the freezer for times like this. If you are new to this idea, you need to have the base part in the freezer for at least 3 days for optimal freezing time.
After your mixture has been refrigerating overnight, go ahead and take your ice cream base out of the freezer, hook it all up and pour your mixture in. I use these to keep my ice cream in the freezer. They work perfect. Often times, the cheap ziplock or glad brands get cold and become brittle and crack, these don't.
Enjoy ice cream making!