Coconut Ice Milk

This recipe was from Martha Stewart Living, and it only has three ingredients and is the simplest ice cream imaginable: a 15-ounce can unsweetened coconut milk, 1 1/2 cups half-and-half (it works out to be equal amounts coconut milk and half-and-half) and 3/4 cup sugar, mixed together and then frozen in an ice cream machine then transferred to another container to be frozen for hard-pack style.

I found the half-and-half kind of rich, with a little bit of that feeling that the roof of my mouth was coated with it when I was done, but not in an entirely unpleasant way. It was a little icy, too, but that may be because of my ice cream machine: It's the kind with the cylinder that needs to be frozen, then you hand-crank it every 4 or 5 minutes for about half an hour. Done! I think I need to try a custard-based ice cream, though, to see if the texture is a result of the machine or the recipe I use.