Vegan Coconut, Lime, And Rum Ice Cream Recipe

• 1 13.5-ounce can (about 1 3/4 cup) coconut milk
• 1 14-ounce can (about 1 3/4 cup) coconut cream (see note)
• 1/4 cup "light" (clear) corn syrup
• 3/4 cup raw (turbinado) sugar (see note)
• 2 teaspoons grated lime zest from 2 limes
• 2 tablespoons dark 80-proof rum
• 3/4 to 1 teaspoon kosher salt, to taste

1. In a medium saucepan combine coconut milk, coconut cream, corn syrup, sugar, and lime zest and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour through a fine-mesh strainer into an airtight container, then add rum and salt to taste.
2. Cover mixture and chill in refrigerator until it is very cold (at least 45u0b0F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill overnight in freezer until ice cream is firm enough to scoop.

coconut milk, coconut cream, corn syrup, sugar, lime zest, kosher salt

Taken from www.seriouseats.com/recipes/2015/02/vegan-coconut-lime-rum-ice-cream-recipe.html (may not work)