INGREDIENTS
- 3 cups unsweetened coconut milk or almond milk
- 3/4 cup sugar
- pinch sea or kosher salt
- 1 vanilla bean
- 1 cinnamon stick
- 5 large organic egg yolks
- 3/4 teaspoon real vanilla extract
- 1 cup dark chocolate chips (gluten-free & dairy free if available)
- Ice cream maker
- Medium pot
- Wooden spoon or silicon spatula
- Whisk or fork
- 1-2 cups ice
- Fine strainer
- Thermometer
- Large and medium bowl
- plastic wrap
Instructions
- Add 2-1/2 cups of the coconut milk into a medium pot.
- Add sugar and salt to the pot. Cook over low heat. Stir until the sugar is dissolved.
- Open the vanilla bean. Scrape the vanilla seeds into the coconut mixture.
- Add the cinnamon stick to the warmed mixture. Cover pot.
- Remove from heat and let mixture steep at room temperature for 30 minutes.
- Separately, in a medium bowl, add the remaining 1/2 cup of coconut milk. Then add yolks to the bowl. Whisk together.
- Slowly add steeped cooled coconut milk mixture into the egg yolks. Whisk constantly while pouring.
- Pour egg mixture back into the pot. Add vanilla.
- Stir the mixture constantly over medium heat. Using a wooden spoon or silicone spatula, stir mixture until thickens and coats the back of the spoon or spatula.
- Using a thermometer test mixture. Cook until mixture reaches 170º. Do not allow mixture go above 185º.
- Make an ice bath by placing some ice into a large bowl. Add about 1-2 cup water.
- The mixture is basically custard. In another bowl, pour the custard through a fine mesh strainer into the bowl.
- Place medium bowl that contains the custard, on top of large bowl ice bath to cool custard. Stir custard until cool.
- Remove medium bowl from ice bath. Cover with some plastic wrap.
- Refrigerate for several hours or overnight. Chill completely.
- Remove the vanilla bean and cinnamon stick.
- Freeze mixture in an ice makers. Using your ice cream maker’s instructions.
- Add chocolate chips into the ice cream during the last moments of churning. Or top ice cream when serving.
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