Earlier this year, I said that I’m going to have a hand in making more ice creams this year. It took me a while, but finally I got to it. Part of it of course, is that we have a tiny freezer and I have to freeze the ice cream bowl. Well, things will change in the next few months when we finally invest in a bigger freezer and fridge!
Coming back to the ice-cream, I have to say it is the creamiest ice cream I have made. I suspect, it’s the coconut milk that we used that added to that creaminess.
Churning the mixture, and waiting for 25 minutes to firm up was exciting. When it was finally done, I stopped the machine and saw that it has turned into creamy custard. Oh yum! I froze it overnight, and we had ours with waffles together with a few friends.
I adapted this recipe from David Lebovitz’s ice cream recipe which is probably one reason why it is so good! What’s next I wonder!!?!? Ice cream here I come!
Coconut Vanilla Ice Cream
250 ml coconut milk
2/3 cup of philediaphia cream for desserts
2 egg yolks
1/4 cup of sugar
1 vanilla bean scrapped
Simmer coconut milk, cream, vanilla bean and sugar in a saucepan slowly on low heat. Then slowly add in whisk egg yolks in the mixture. Cool. Chill for 30mins to 1 hr. Then place in ice cream machine and churn for 25-30 mins.
Words That Nourish 