Ingredients

The following ingredients have 10 Servings
  • 2 eggs ((large))
  • 1/2 cup brown sugar ((tightly packed))
  • 1/2 teaspoon ground ginger, (or 1 tablespoon minced fresh ginger)
  • 1 tablespoon lime juice ((juice of half a lime))
  • 27 ounces coconut milk ((2 cans))
  • 1/2 fresh pineapple, (grilled (optional), and roughly chopped)
  • 20 peanut butter cookies

Instruction

  • In a medium pot, whisk the eggs, brown sugar, ginger, and lime juice together.
  • Stir in the coconut milk until combined.
  • Cook over medium heat, whisking continuously, until thickened. The mixture should coat the back of a spoon.
  • Strain into a heat safe bowl and chill until completely cooled.
  • Churn the custard in an ice cream maker, according to the manufacturer's directions.
  • Layer the semi-frozen ice cream (in a freezer safe container), alternating with grilled pineapple, and freeze solid.
  • Sandwich a scoop of ice cream between two peanut butter cookies, and serve.