Homemade Ice Cream - Dairy Free from GF Mom Certified
As a kid I loved when my grandpa would pull out the old ice cream maker. I knew it meant we had some work ahead of us before we could enjoy that great peanut butter ice cream. Grandpa had a hand-crank ice cream maker. We would all take turns cranking the handle and as it got hard to turn the adults would take over the churning process. We kept a towel over the freeze to keep in the cold temperature the ice and salt produced.
Now days I still love homemade ice cream, but until recently I given up on every eating it again. Until I discovered how closely canned coconut milk is to whipping cream. I have an electric ice cream maker which does the cranking for me (kinda doesn't seem right).
When we started working on Summer Thyme my family knew we had to include our homemade ice cream recipe since it is part of a Summer tradition. Now begins the experimenting...
It works and everyone loved the ice cream!
1 cup unsweetened coconut milk
3 egg yolks, beaten
1 tablespoon vanilla
1/2 cup granulated sugar
1/4 teaspoon sea salt
2 cups canned coconut milk, chilled
1 quart recipe for hand cranked or electric ice cream maker.
In a small saucepan mix sugar, salt, coconut milk, and egg yolks. Cook over medium heat, stirring constantly until bubbles appear around the edge of the mixture. Remove from heat and cool to room temperature.
Stir in vanilla and canned coconut milk to cooled mixture. Pour into ice cream maker. Follow ice cream maker instructions.