Coconut Rum Ice Cream

This ice cream will cool you off and awaken your taste buds.

• 2 very fresh eggs (sweet)
• 5 tsps stevia powder or up to 3 droppers of stevia liquid (flavored if you have it, to taste) (sweet)
• 1 can of coconut cream (no sugar) (sweet)
• 2 cups heavy cream (sweet)
• 2 TBS rum (sweet)
• 1/4 cup chopped candied ginger (pungent)
• Toasted coconut flakes and slivered almonds (optional) (sweet)

1. Whisk the eggs in a bowl for 2 minutes until frothy. Add stevia and whisk until well incorporated, about 1 minute. Whisk in the cream and coconut cream. Add rum and stir.
2. Chop the candied ginger into very small pieces.
3. Process custard in ice cream maker according to manufacturer’s instruction, adding candied ginger approximately 3/4 of the way through (or when advised by makers instructions).
4. Homemade ice cream is best served immediately, but if not possible, transfer to covered container and freeze until firm. You may need to let it sit out for a few minutes to soften up before serving. Top with toasted coconut or toasted slivered almonds.