4 c coconut milk
1 c heavy cream
1 c palm sugar (6 oz)
1 T finely grated fresh ginger root
1/3 c finely chopped crystallized ginger
1-1/2 c finely grated coconut
Heat the coconut milk, cream, palm sugar, and fresh ginger root until palm sugar is completely dissolved. Chill ice cream mix. When completely cold, freeze one quart (4 c) of the ice cream mix in an ice cream freezer. In the last five minutes of freezing, add the crystallized ginger and grated coconut.