1 1/2 cups milk 1 1/2 cups heavy cream 1 cup canned unsweetened coconut milk 8 large egg yolks 1 teaspoon vanilla extract 2 tablespoons cream of coconut 2 tablespoons golden rum 1/2 cup sugar
In a medium saucepan combine the milk, cream and coconut milk. Bring to the boil over a medium-high heat, remove and let sit one hour to blend. Return the saucepan to a medium heat and bring to a simmer. In a bowl whisk the egg yolks with the sugar until light and fluffy and pale yellow in colour. Slowly add the warm milk mixture while constantly whisking the egg yolks and sugar. Add the cream of coconut and vanilla. Pour this mixture back into the saucepan and heat over low heat for about 15 minutes, constantly stirring, until the mixture coats the back of a spoon.
Remove from the heat and whisk over a bowl of ice until it cools to room temperature. Add rum and stir well. Complete in an icecream machine; alternatively lightly freeze, beat rapidly while still cold, and refreeze in a fairly shallow (precooled if Pyrex) dish covered with plastic wrap touching the surface to prevent freezer burn.