Coquito Ice Cream

 The inspiration for this this lovely and refreshing ice cream comes from Puerto Rico's traditional drink for Christmas called Coquito. Rich, smooth and creamy this delightful ice cream is a perfect match for summer hot weather.
         
              
                                


Ingredients:

 1 cup heavy cream
4 egg yolks
2 tablespoon granulated sugar
pinch of salt
1 cinnamon stick

 1 can condensed milk
1 can coconut milk
2 teaspoon vanilla extract
pinch of nutmeg 
1 tablespoon coconut rum(optional)

In a small saucepan mix the egg yolks with the sugar. Add the heavy cream, the cinnamon stick, a pinch of salt then mix until combined.

 Heat the mixture over simmering water stirring constantly with a wooden spoon or until it thickens enough to coat a back of the spoon (nape).  Remove from the heat and continue to stir for a few seconds to keep the mixture from overcooking.  Remove the cinnamon stick and set aside.

In the blender combine the condensed milk and coconut milk. Add the vanilla and nutmeg and mix well. Add the cream mixture and mix for 1 minute.
Add the rum if desired.

 Transfer the mixture to a plastic container and cover with plastic wrap. Chill the mixture thoroughly in the refrigerator for at least 4 hours.

 Churn in your ice cream maker according to the manufacturer's instructions. Transfer to a plastic container and store covered in the freezer.
Note: 

 I don't add rum to my coquito ice cream that way my grandson can enjoy it too!

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