Method

Blend the banana with the coconut cream and milk until very smooth, then put the mixture in a saucepan.  Place the saucepan over medium heat and bring to a boil.  Meanwhile, whisk the egg yolks with the sugar until light and fluffy.  Pour the boiled coconut cream and milk over the egg mixture while continually whisking.  Pour the mixture back into a clean saucepan and cook for about 5 minutes over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon.  Remove from the heat, pour into a bowl, and place over ice to cool.

Put the mixture in an ice-cream machine and churn until frozen, or place in the freezer and whisk it every half hour until frozen.  It will take 4 to 5 hours to freeze.

Makes: 3 cups

Recipe reprinted with permission from ©Pauline Nguyen, Luke Nguyen and Mark Jensen, Secrets of the Red Lantern, published by Andrews McMeel click for book review

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