Coconut Ginger Ice Cream

Directions

1. Combine the coconut milk, whole milk, and minced ginger in a saucepan and bring to a simmer over medium heat. Once it simmers, remove it from the heat and let sit until it cools slightly.
2. In a large heatproof bowl, whisk together the egg yolks and sugar until pale yellow.
3. Add 1/2 of the coconut milk mixture to the eggs, whisking constantly, and whisk until well-combined.
4. Place the bowl with the egg mixture over a double boiler and slowly add the remaining coconut milk mixture, whisking constantly.
5. Cook until the custard thickens and coats the back of a spoon, stirring often.
6. Once the custard thickens, remove from the heat and let cool in the refrigerator (or in an ice bath) until chilled.
7. Once chilled, strain the mixture over a sieve to get rid of the ginger, then whisk in the cream and rum.
8. Pour into an ice cream maker and process according to the instructions. Once churned, freeze.