Sweet Cream Base I
2 large eggs
¾ cup sugar
2 cups heavy or whipping cream
1 cup milk
Sweet Cream Base II
2 cups heavy or whipping cream
¾ cup sugar
2/3 cup half-and-half
Sweet Cream Base III
2 cups light cream
1 cup sweetened condensed milk, cold
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1 x 15 oz can coconut cream, such as Coco Lopez
Select a Sweet Cream Base option and prepare as per instructions below. Add
the coconut cream and blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's
instructions.
Make generous 1 quart.
Variations:
Coconut Almond - add ¾ cup roasted whole almonds (salted or unsalted) after
the ice cream stiffens (about 2 minutes before its done), then continue freezing
until the ice cream is ready.
Coconut Chip - Add ¾ cup semisweet chocolate chips after the ice cream stiffens
(about 2 minutes before its done), then continue freezing until the ice cream
is ready.
Coconut Rum - Whisk 2 tablespoons rum, preferably dark, into the cream mixture
before transferring it to the ice cream maker. Complete the recipe as directed.
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Preparation & Cooking Instructions ~ Sweet Cream Bases