How to Cook Coconut Rum Ice Cream

Instructions

1. To make the ice cream, pour both kinds of milk into a heavy-bottomed saucepan and sprinkle 2/3 of the sugar into it.
2. Cook the mixture over moderate heat, while stirring constantly, until it starts boiling.
3. Place the egg yolks and rest of the sugar in a heatproof bowl and beat them together until they form a pale yellow mixture with a ribbon-like consistency.
4. Beat in the milk until fully incorporated and return the mixture back into the pan.
5. Cook the mixture over slow flame, while stirring relentlessly and ensuring that it doesn’t boil.
6. Cook until the mixture is thick enough to coat the back of the spoon and tip it into a bowl.
7. Whisk in the double cream, followed by the desiccated coconut until well combined.
8. Set aside until it cools down completely, while stirring it from time to time, to prevent the skin from forming on top of the custard.
9. Add a splash of dark rum into it and whisk it into the mixture until blended thoroughly.
10. Strain it through a fine mesh sieve into an ice cream machine and churn it for half an hour, according to the manufacturer’s instructions, until the ice cream turns creamy yet firm.
11. Spoon it into a freeze-proof container, close the lid and leave in the freezer until it is set.
12. To make the syrup, dump all its ingredients into a pan and bring the mixture to a boil over moderately low heat, while stirring periodically, until it starts boiling.
13. Reduce the mixture to a gentle simmer and continue to do so until it thickens into ¾ of its original volume.
14. Remove from heat and set aside to cool completely while the ice cream sets; discard the whole spices.
15. Scoop out the ice cream into serving bowls and drizzle the spiced syrup over them.
16. Serve chilled.