Coconut-Palm Sugar Ice Cream

Ingredients

• 6 large egg yolks
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 cup full-fat coconut milk
• 1 1/2 cups heavy whipping cream
• 2 pandan leaves, tied into a knot, optional
• 8 ounces palm sugar
• 1/3 cup light or dark brown sugar, packed
• Dessicated coconut shavings for garnish, optional

Directions

1. In a medium mixing bowl, beat the egg yolks with the salt and cornstarch until the mixture is smooth, then set it aside.
2. Warm the coconut milk, heavy cream, palm sugar, brown sugar, and pandan leaves in a heavy-bottomed 2-quart saucepan over medium heat. Stir the whole time, until the palm sugar has fully melted into the dairy, about 10 minutes; do not let the mixture boil. Lift out and discard the pandan leaves, then take the pan off the heat.
3. While whisking the egg yolks constantly, gradually stream in 1/2 of the hot cream mixture. When everything is blended, pour the egg yolk mixture back into the saucepan with the remaining cream mixture and whisk until combined.
4. Return the pot to low heat and cook, stirring steadily, until the custard clings to a spoon and, when you swipe a finger through it, the track remains visible, 5 to 7 minutes.
5. Take the pot off the heat and cool the custard completely to room temperature. For a quicker chill, pour the custard into a medium bowl and nestle that bowl inside a large bowl of ice.
6. Churn the cooled custard in an electric ice cream maker according to the manufacturer’s instructions. Freeze until it reaches the texture you like. Serve with dessicated coconut shavings on top, if desired.