I had the pleasure of bringing non-milk drinkers into the world. This wouldn't be a big deal except for the fact that the parents of said non-milk drinkers are OBSESSED with ice cream. I loves me some ice cream! Even in the dead of winter. Ice cream.
So being the mommy who is *totally* and utterly selfless I decided to figure out a recipe that I could serve my lactose intolerant little ones that doesn't make me gag. Here it is. Creamy, dreamy Homemade Vanilla Coconut Milk Ice Cream. *IF* I were a more put together blogger, I would have taken pictures for a step-by-step guide... but for that you'll have to move on to other blogs. This momma is breastfeeding one, and pulling two others off the curtains. I was lucky to get a final "money shot" before one of my crumb snatchers bit my hand off for withholding their ice cream in order to photograph it.
- 1 can coconut milk, full-fat;
- 2 eggs or 4 egg yolks (yolks alone will give even more richness);
- Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract or extract flavor your prefer.
- Start a double boiler
- Place milk and extract flavor in bowl to warm through
- Whisk the eggs of yolks in a separate bowl with a 1/2 cup of the coconut milk to temper the eggs.
- Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
- Once the custard is heated through and the mixture is thick and custard like, remove the mixture from the heat source and let it cool on the counter or the refrigerator.
- Refrigerator until the custard chilled before freezing it.
- Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
- Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with your favorite dark chocolate :)