1 can of Thai Kitchen coconut milk
1 can of fat free condensed milk
2 cans of evaporated milk
1 tsp of almond extract
2 tbsp of corn starch
1 cup of heavy cream
1/4 cup of granulated sugar
METHOD
In a saucepan, bring the evaporated milk to a boil, reserve 1/4 cup of milk and mix in corn starch, set aside. Once the milk has come to a boil, stir in the corn starch mixture. Whisk until it thickens and corn starch is dissolved and cooked.
Remove from heat. Pour mixture through a fine sieve into a heat proof bowl. Let cool for 15 minutes. Add the coconut milk (it will be thick but keep stirring it in), add the condensed milk and the almond extract. Stir well. Add in the heavy cream, stir well. Place in the refrigerator to chill for up to an hour.
Place in your ice cream maker. I used a Cuisinart ice cream/gelato maker. The insert has to be frozen for a few hours. Let churn until it thickens and the churning slows down. Place in containers and freeze for about 20 minutes for a soft serve consistency.
Enjoy!
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