Complete free recipe
Classic Coconut Milk Ice Cream
The high fat content of coconut milk produces an incredibly smooth, premium churned frozen dessert without ice crystals.
Decadent Desserts & Confections · Summer Desserts · Dinner Party Finish
What you need
Ingredients
- 2 cans (13.5 oz each) Coconut Milk
- 3/4 cup Sugar
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- Pinch of Salt
Method
Instructions
- Heat the coconut milk and half the sugar in a saucepan until steaming.
- Whisk the egg yolks and remaining sugar until pale, then slowly whisk in about a cup of the hot coconut milk to temper.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, 5 to 7 minutes.
- Stir in the vanilla and salt, then strain and chill thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions, then freeze until firm.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen