between2worlds

3 cups premium coconut milk
(or 2 1/2 Cups coconut milk and 1/2 cup rice milk for a richer version)
2/3 cup sugar
6 egg yolks
2 teaspoons vanilla extract


In a saucepan, heat the "milk" over low heat, slowly bring toward a simmer, until the first tendrils of steam begin to rise from the surface stirring occasionally .

In a separate bowl, beat the egg yolks with the sugar until slightly frothy and light yellow.

When the milk sends up a little steam, take out 1 cup of the hot milk and slowly drizzle it into the egg mixture, whisking vigorously. Then add the egg mixture back into the coconut milk pot, whisking, and heat while stirring constantly until the mixture reaches 170 to 175 degrees (or begins to thicken slightly and coats the back of a wooden spoon).

Remove from heat, add the vanilla and stir to combine.

Cool the mixture in the fridge for up to a day before putting it in your ice cream maker. From here on follow the manufacturer's instructions for your ice cream freezer.

The taste is only faintly coconutty, very rich, and quite good. I still like "real" ice cream better but for people with lactose and soy allergies, this is a goot substitute.

kirlegirle

I'm going to try this on saturday. It sounds yummy!