Serves: 8
Total Calories: 328
1. Combine the milk and sugar in a saucepan. Gently warm over low heat, stirring, until the sugar dissolves. Remove from the heat and whisk in the coconut milk until smooth.
2. Transfer to a clean container, cover, and refrigerate about 6 hours or overnight. Stir the mixture and transfer to ice cream machine. Freeze according to the manufacturer's instructions.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coconut Ice Cream recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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