Ben & Jerry's Coconut Ice Cream

Sweet Cream Base 1
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Sweet Cream Base 2
2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half-and-half

Sweet Cream Base 3
2 cups light cream
1 cup sweetened condensed milk cold

1 can coconut cream (15 ounces) such as
Coco Lopez

Select a Sweet Cream Base option.

Prepare the Sweet Cream Base. Add the coconut cream and blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Make generous 1 quart.

Variations:
Coconut Almond-Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Chip- Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Rum-Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.

Sweet Cream Bases
Sweet Cream Base I
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.

Sweet Cream Base II
This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.

Sweet Cream Base III
This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk.
Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.