Red Velvet Ice Cream

In a medium saucepan, over medium-low heat, cook coconut milk and half-and-half just until steaming. (This is important—you are about to add the eggs, and if the mixture on the burner is too hot it will cause the eggs to curdle.)

Meanwhile, in a medium heatproof bowl, whisk egg yolks and sugar until combined. Pour half of the milk mixture into the bowl with egg yolks and sugar, and whisk until smooth. Then pour the contents of the bowl back into the saucepan, and return to the burner on medium-low.

Cook custard an additional 3-5 minutes, until you can run your finger across a rubber spatula dipped in the custard and it leaves a trail. Remove saucepan from heat and add cocoa powder; whisk until combined and no lumps remain. Then add vanilla extract and red food coloring and whisk.

Transfer mixture to a large, coverable bowl. Add the heavy cream but do not stir. Cover bowl and place in the refrigerator to chill 3–4 hours.

Once mixture is thoroughly chilled, transfer to an ice cream maker and freeze according to manufacturer’s instructions. Then transfer to a coverable, freezable container and put in the freezer at least 3 hours before serving.

Makes about one quart.