Corn Coconut Ice Cream

Directions

1. 1
   Pour milk, cream, corn, 1/4 cup of sugar and coconut into a heavy sauce pan and simmer at low heat for five minutes. Set aside and let cool for about 15 minutes or longer.
2. 2
   When milk mixture has cooled, strain and put coconut and corn solids into blender. Puree. Adding enough milk to make sure it purees easily. Pass the solids through a medium strainer. Discard solids. Combine pureed corn/coconut and milk/cream in same medium sauce pan and heat to a simmer.
3. 3
   Add egg yolks and 1/2 of sugar into mixing bowl and beat until yolks are light in color.
4. 4
   Slowly add half cup of the milk/cream mixture whisking to incorporate. Then whisk in the remaining eggs into the milk.
5. 5
   Cook egg/milk mixture over medium heat until it reaches about 175 degrees.
6. 6
   Chill overnight
7. 7
   Place mixture in ice cream maker and spin until ice cream.