2 Tablespoons Fresh Grated Ginger
4 Egg yolks
400 ML Coconut Milk
1/3 Cup Sugar
1/2 Cup Heavy Cream
1/2 Cup Whole Milk
In a small saucepan, combine the coconut milk, regular milk, cream and grated ginger to a simmer, over medium heat. Once it simmers, remove it from the beat and let sit until it cools slightly.
In a large heatproof bowl, whisk together the egg yolks and sugar until pale yellow.
Add 1/2 of the coconut milk mixture to the eggs , whisking constantly and whisk until well combined.
Cook until the custard thickens and coats the back of a spoon, stirring often.
Once the custard thickens, remove from the heat and let cool in the refrigerator (or an ice bath) until chilled.
Simply pour the mixture in an ice cream maker and voila.
Remove from the freezer 10-15 minutes prior to serving.
Serve with a piece of cake or indulge just like that !