Coconut Ice Cream

In a saucepan, combine the coconut milk, double cream, and coconut cream.

Heat the mixture over medium heat until it begins to simmer.

In a separate bowl, whisk together the egg yolks and sugar until well combined.

Gradually pour the hot coconut mixture into the egg yolk mixture, whisking continuously to prevent curdling.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Remove the custard from the heat and allow it to cool to room temperature.

Once cooled, stir in the toasted desiccated coconut.

Pour the cooled mixture into the Ninja CREAMi pint container.

Secure the lid and place the container in the freezer for at least 24 hours until the mixture is solid.

Remove the pint container from the freezer, place it into the outer bowl of the Ninja CREAMi, and secure the lid.

Install the bowl assembly into the machine and select the Ice Cream function.

If the ice cream is too crumbly, add a splash of coconut milk and use the Re-spin function until the desired creaminess is achieved.