- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
- 1 can (15 ounce size) coconut cream, such as Coco Lopez
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the coconut cream and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.