ice cream

spring is in the air

Spring is in full fledge and it is looking more like summer each day. The school year is finished and I have a few weeks of nothingness. Time for the garden, yoga, baking, ridding bikes, sleeping in, reading, ice cream…

 Speaking of ice cream, I wanted to find a way to make coconut ice cream that was rich and creamy and not at all watery. So I tried all sorts of things and finally settled for egg yolks. It made a yummy custard thickness that we all started eating with spoons before the ice cream maker even finished its job. To add a little something I grated some fresh ginger into the mix.  If you can use whole fat organic milk, it tastes so much better.

melty not quite frozen ice cream

Here is my recipe:

Ingredients:

3 cups coconut milk

1/2 cup sugar

1 dash salt

2 egg yolks, lightly beaten

2 teaspoons vanilla extract

Directions:

1. Place 1 cup coconut milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.

2. Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.

3. Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken.

4. Place the pan in a sink or basin full of ice water to cool down, continuing to stir.

5. When custard is just barely warm, stir in the rest of the coconut milk and vanilla.

6. Refrigerate mixture until ready to use.

7. Pour strainer into the ice cream maker and let the magic begin!