4 egg yolks
Cup sugar 1 / 2
1 (13.5 oz) coconut milk regularly
1 (13.5 ounce) can light coconut milk
2 teaspoons vanilla extract
In a large bowl, whisk the egg yolks and sugar until pale yellow, 1-2 minutes. Add the light coconut milk and blend again until smooth and well together.
Move the mixture of coconut and cook over a medium saucepan over medium heat, stirring constantly, until thickened and mixture coats back of spoon, 8-10 minutes. Please note, allow the mixture to a boil. Remove from heat and stir in vanilla.
Transfer the contents of the pot in a bowl and refrigerate until chilled. Process mixture in an ice cream maker according to manufacturer’s instructions, then transfer to a container and freeze until firm, about 2 hours.