Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  coconut milk -- (13 1/2 oz)
  1                cup  cream
  4                     egg yolks
     1/3           cup  sugar
     1/4           cup  syrup from preserved stem ginger
     1/3           cup  preserved stem ginger in syrup -- drained and finely
                        chopped
  2        tablespoons  lemon juice

Preparation:

Combine the coconut milk and the cream in a medium saucepan over low heat. Heat just until bubbles form around the edges. Remove from heat. In a large bowl, beat the yolks, sugar, and syrup until pale yellow. Slowly add the hot milk mixture while stirring. Transfer to a clean saucepan and gently heat, stirring constantly, until the mixture coats the back of a spoon. Transfer to a clean bowl and stir in the ginger and the lemon juice. Chill for 1 hour. Freeze in an ice cream maker according to manufacturer's instruction

Nutritional Information:

1638 Calories (kcal); 137g Total Fat; (72% calories from fat); 23g Protein; 92g Carbohydrate; 1060mg Cholesterol; 154mg Sodium