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Categories:Viewed: 20 - Published at: 5 years ago
Ingredients
- 2 cans coconut milk
- 1/2 cup honey or coconut sugar, preferred or less to taste
- 2 tablespoons vanilla extract real, make your own
- 1/2 teaspoon salt real
- 4 egg yolks
- 1 pound strawberries fresh, remove tops
Method
- Instructions
- Bring the coconut milk and sweetener to a simmer over medium heat and stir until dissolved. Do not let this boil!
- Remove from heat and temper in the egg yolks. To do this, beat the egg yolks in a blender or in a medium bowl with a whisk until smooth. Slowly add tiny bits of the hot coconut milk mixture, whisking or blending constantly, until completely incorporated and smooth.
- Add vanilla extract and salt and blend again.
- Return to pan and simmer for an additional 2-3 minutes or until slightly thickened.
- While simmering, puree the fresh strawberries in the blender until smooth.
- Remove the coconut milk mixture from the heat and add to the blender with the strawberries. Blend until mixed and completely smooth. Let mixture cool in fridge for approximately 1 hour.
- Pour into ice cream maker (following instructions) or use tin can method. Freeze for 1 hour before serving.
- Notes
- If you aren't an ice cream purist and trust the source of your eggs, you can simply blend all the ingredients in a blender until smooth and add to the ice cream maker, skipping all the other steps. This will result in a slightly less creamy (but equally delicious) ice cream.
